Buckwheat pancakes: sweet or savoury
Anti-inflammatory vegan pancakes
In order to avoid wheat, dairy and eggs, I have opted for buckwheat, and made both sweet and savoury pancakes.
I make pancakes when we have guests over, or if a busy weak is ahead of us, as they do well with a couple of days of storage. It should make 10-12 pancakes.
1 tsp gluten-free baking powder
200 g buckwheat flour
200 ml oat milk (can be any other non dairy alternative)
50 ml oat sour cream (can be any other non dairy alternative, as long as it has a thick consistency of a double cream)
1 tsp yeast extract
250 g spinach
200 g brown mushrooms
2 tbsp Rapeseed oil
200 g rasperries, to decorate
2 tbsp coconut oil
Heat oat milk (do not boil!) and mix in yeast, leave it to stand for 10 minutes.
Wash the spinach. Boil some water and pour over the spinach.
Cut mushrooms in tiny slices and fry them on medium heat for 10 minutes.
Cut the banana in ½ cm thick slices.
Mix buckwheat and baking powder, add oat sour cream and either sweet or savoury ingredients. Mix well. At the end add oat milk and yeast mix, and mix well again.
Heat up oil on a non-stick pan and when well heated add ½ cup of batter. Fry for 1–2 minutes on a medium heat on one side, then flip over, and fry for another minute.
Top with walnuts for savoury and raspberries for sweet pancakes.