makes about 12-15 small pancakes
1/2 cup (60g) buckwheat flour
1/4 cup (30g) brown rice flour
1/4 cup (25g) tapioca flour
1 tbsp flax seeds + 2 tbsp water
1 1/4 cup + 2tbsp (300 ml) oat milk
3 tbsp coconut sugar – I used Coconut Merchant
1/2 cup (70g) raisins
1/4 tsp cinnamon
1/4 tsp vanilla powder
some vegan spread/coconut oil/oil spray to grease the frying pan
Firstly make your flax egg by combining the flax seeds and water into a bowl, mixing and setting aside to gel. Next, pour the buckwheat flour, rice flour, tapioca flour, raisins, coconut sugar, cinnamon, vanilla and salt into a mixing bowl and stir together. Then, scoop the flax egg on top of the flours and pour in the milk. Using a hand whisk, stir all of the ingredients together until the mixture is completely smooth – it should be fairly runny.
Then, place a good quality non-stick pan onto a high heat and add in some oil/spray to grease it. Next, take a large spoonful of the pancake mixture and pour it into the pan (spoon the mixture from the bottom of the bowl, as the raisins will sink into the mixture). Cook on one side for a couple of minutes or so until the mixture begins to cook through, then flip with a spatula, and cook for a further minute or so. Repeat these steps until all of the pancake mixture has been used up. Lastly, serve your pancakes onto plates and top with some fresh fruit and maple syrup to finish.