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.