Basic Buckwheat Pancakes

Pancakes - when I think of pancakes I think of blissfully lazy mornings spent snuggling up in bed with a warm drink and a good book. I also think of insanely yummy goodness, because that's what pancakes are!

Cinnamon buckwheat pancakes topped with fresh banana, strawberries and homemade strawberry chia jam

In my humble opinion, there's nothing better or more comforting than tucking into a stack of searing hot pancakes fresh of the pan. Yet, pancakes have gained an inherently bad or 'unhealthy' reputation within the health-concious community these days and this makes me so sad that people are voluntarily missing out on regular pancake-y goodness! This is where these delicious yet vegan, gluten-free and totally healthy buckwheat pancakes come onto the scene. Enjoy these by themselves, served with fresh fruit, maple syrup, nut butter - whatever your tummy desires really!

what you need:
(serves 1 - about 4-5 medium sized pancakes)

• 1/2 cup buckwheat flour
• 1/2 cup almond milk
• 1 flax egg (1 tbsp of ground flaxseed + 3 tbsp warm water mixed and left for a minimum of 15 minutes until it forms a gel, but preferably overnight)
• 1 tsp vanilla essence 
• 1 tsp baking powder 
• any add-ins you like (e.g cinnamon, cacoa powder, mashed banana etc)
• coconut oil (for greasing the pan)

what to do:

1. Mix all the ingredients together well in a bowl, until the mixture is nice and smooth (lumps = bad experiences of flour popping in your mouth when sitting down to enjoy a nice pancake).
2. Let the mixture sit for at least 5 minutes, while you warm up a medium sized non-stick frying pan to medium heat. 
3. Make sure your pan is nice and hot then proceed to pour about 1/4 of the mixture into the pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for approximately another 2 minutes.
4. Repeat this process with the rest of the remaining batter.
5. Serve up with fresh fruit, maple syrup, yogurt - these babies taste divine with anything! Enjoy each and every mouthful.