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.
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Here's how you do it
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.
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.
Stack your pancakes, drizzle with extra maple syrup, blueberries and peanut butter and enjoy.