Vegan and gluten free
Makes 6 medium sized pancakes
1 cup buckwheat flour
2 tablespoons ground flax seeds
½ tsp salt
1/2 tsp baking powder
1 ½ cups oatmilk (or other non-dairy milk)
1 Tbsp spirulina (optional)
In a bowl combine dry ingredients then slowly stir in milk. Set aside for a few minutes while you heat a non-stick fry pan to a medium heat with a small amount of oil or butter.
Pour in a portion of pancake mixture and move pan around to spread evenly into a thin pancake. Fry a few minutes each side until golden then serve with your favorite toppings.