I love pancakes. Whether I’m eating them for breakfast, brunch, dinner or dessert I just can’t get enough of them. Pancakes are so versatile, and there are so many ways you can top them, fill them or serve them! There are also many ways they can be made – and this recipe is for the thin, classic kind. These pancakes are fine, light, and soft when you bite into them – so delicious! I created them using coconut milk, a flax seed ‘egg’ and a combination of some of my favourite flours. I hope you enjoy them! You could easily try them as part of a savoury dish, or for a sweet and sumptuous dessert.
makes about 12 small pancakes
1/2 cup (60g) buckwheat flour
1/4 cup (30g) brown rice flour
1/4 cup (25g) tapioca flour
1 tbsp flax + 2 tbsp water
1 1/4 cup + 2tbsp (300 ml) milk of choice – I used coconut
vegan spread/coconut oil/oil spray to grease the pan
1. Firstly make your flax egg by combining the flax seeds and water into a bowl, mixing and then setting aside to gel. Next, pour the buckwheat flour, rice flour and corn/tapioca flour into a mixing bowl and stir together. Then, scoop the flax egg on top of the flours and pour in the milk. Using a hand whisk, stir all of the ingredients together until the mixture is completely smooth – it should be fairly runny.
2. Then, place a good quality non-stick pan onto a high heat and add in some oil to grease it. Next, take a large spoonful of the pancake mixture and pour it into the pan. Cook on this side for a couple of minutes or so until the mixture begins to cook through, then flip with a spatula, and cook for a further minute or so. Repeat these steps until all of the pancake mixture has been used up. Lastly, serve your pancakes onto plates and top with what you like. Enjoy!
My beautiful pancake plate is from Notonthehighstreet, which you can buy here.