Vegan Buckwheat Pancakes
Buckwheat is a mild tasting pseudo-grain that could be a great addition to plant based diets. Even though there is 'wheat' in the name, it actually is not related to wheat and does not contain gluten, family of proteins found in wheat, rye and barley.
2/3 Cup buckwheat flour ( you could also do a combination of 1/3 buckwheat + 1/3 your choice of other flour)
flax egg (1 tbsp ground flax seed + 6 tbsp water)
1 tsp baking powder
1 Cup vegan buttermilk (1 Cup plant milk +1tbsp apple cider vinegar)
Combine flour, baking powder, flax egg and buttermilk in a bowl and mix well. Add more water to thin out the mixture if it's not a runny consistency.
"Season" the bottom of cast iron pan (by applying a thin layer of oil in order to fill small pores in the surface coating and prevent food from sticking) and heat over a medium heat.
When the pan is hot, pour the mixture (3 tbsp at a time) into the skillet and cook for 2-3 minutes until the surface of the pancakes are starting to bubble. Flip and cook for another 1-2 minutes. You may need to season the pan a few more times if the batter is starting to stick.
Add the toppings of your choice and enjoy!