So I have FINALLY found an awesome combination for gluten free, dairy free pancakes and I actually remembered to pay attention while I was making them!
They are filling, fluffy and not too dry like a lot of gluten free pancakes can be. I love to top them with peanut butter and blueberries with a bit of maple syrup.
To make them vegan, substitute the eggs for 1 tablespoon ground flax seeds and 1 teaspoon of baking powder.
Ingredients (serves 2)
2/3 cup buckwheat flour
2/3 cup coconut milk
1 tablespoon desiccated coconut
2 eggs, lightly beaten
1 small apple, grated
1 teaspoon cinnamon
1 teaspoon baking powder
Pinch of salt
1 tsp coconut oil, for cooking
Add all ingredients into a large mixing bowl, mix to combine. Pour mixture into a large jug.
Heat coconut oil in a non-stick frying pan over medium heat. Pour a small amount of the mixture into the pan and smooth over with a spoon.
Cook for about 2-3 minutes either side. It is ready when it starts to bubble and the edges are hard
Top with desired toppings and serve