145 g milk ( rice, almond, dairy, seed) weigh the milk into a bowl.
50 g buckwheat flour
50 g ground almond meal ( see notes )
20 g ground flax seed (linseed)
10 g sunflower seed
10 g pumpkin seed
half teaspoon bicarb soda (baking soda)
1 teaspoon apple cider vinegar
Combine the rice milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter. The apple cider vinegar will activate the baking soda and help the pancake rise. You should have a lovely creamy thick batter.
Heat a non stick pan with a little organic cold pressed coconut oil or macadamia nut oil and drop in about 2 tablespoons of batter for each pancake. Sprinkle over some of the pumpkin and sunflower seed mix and cook for about 2 minutes on a low heat. Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through. The pancake itself is vegan and gluten free and provides a delicious base for seasonal fresh fruit toppings and organic maple syrup or honey. I like it served with sliced eco banana and a little honey.
Makes 6 pancakes