Updated: May 9, 2020
my mum is african american, so i grew up on the thick and fluffy pancakes of ihop fame, but for some reason english people prefer the crap (crepe) version... luckily, spelt and buckwheat naturally rise less than wheat, especially without an egg binder, so i consider these a happy medium. they're based on a recipe i learned while working at paradise plantbased in kensal rise. this recipe is super easy and nutritious but still also somehow feels rich and decadent... we stan.
1/2 cup buckwheat flour
1/2 cup spelt flour
*you can replace this with 1 cup of any flour
1 tsp chia seeds
1/2 tsp baking powder
1/2 tsp mixed spice
pinch sea salt
1 tsp vanilla extract
1 cup oat milk
oil for frying (i prefer grapeseed or avocado oil)
for the topping:
syrup (i made a chocolate syrup by adding a tablespoon of raw cacao to 3 tablespoons maple syrup).
fruit of your choice
nuts and seeds
anything goes! the possibilities are endless.
1. put all the ingredients into a blender and blend until smooth and thick. if you don't have a blender, omit the banana and some of the oat milk and whisk by hand.
2. heat a medium frying pan (i prefer to use a cast iron pan) and add the oil for frying. you want a very thin layer just for lubrication, you don't want the pancakes swimming in oil as they will get too crispy!
3. cook your pancakes for a minute on each side. you should know your pancake is ready to flip when air bubbles appear.
4. plate and cover with your favourite toppings! mmmmm.