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Vegan Buckwheat & Blueberry Pancakes

Vegan Buckwheat & Blueberry Pancakes

Serves pea 2 Clock icon 30 minutes (plus 15 minutes resting time)
A vegan and gluten free pancake mix that's just as tasty as a classic. Packed with chia seeds, blueberries, peanut butter and maple syrup, they're the perfect stack to serve at brunch. Serve with extra maple syrup, of course.

7 Farmdrop products in this recipe

£ 20 .45
7 items.

Here's how you do it

  1. Add buckwheat flour, oat milk, baking powder, chia seeds, peanut butter, maple syrup and salt to a bowl a whisk together until a thick batter has formed. Leave to rest for 15 minutes.
  2. Heat a tsp of vegetable oil in a pan and add one tablespoon of the batter to the pan. The mixture will be thick, so spread into a circle (roughly 10cm round) using the back of the spoon. Place 6-7 blueberries into the mixture, let cook for 3 minutes before turning over and cooking for 3 minutes on the other side. Repeat until all batter has been used.
  3. Stack your pancakes, drizzle with extra maple syrup, blueberries and peanut butter and enjoy.

Ingredients

  • 200g buckwheat flour
  • 250ml oat milk
  • 2 tsp baking powder
  • 3 tbsp ground chia seeds
  • 3 tbsp peanut butter (plus extra for serving)
  • 3 tbsp maple syrup (plus extra for serving)
  • a pinch of salt
  • 500g blueberries (plus extra for serving)
  • Vegetable oil (for frying)

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free