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.ingredients:1/2 cup buckwheat flour1/2 cup spelt flour1/2 banana1 tsp chia seeds1/2 tsp baking powder1/2 tsp mixed spicepinch sea salt1 tsp vanilla extract1 cup oat milkoil for frying (i prefer grapeseed or coconut 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 seedsanything goes! the possibilities are endless.method: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 (with a spatula, not your wrist pls) when air bubbles appear.4. plate and cover with your favourite toppings! mmmmm.

pancakes

quick miso noodles

jme approved mac n cheese

stew peas

fried cauliflower

sorrel and ginger

chickpea omelette

walnut and coriander salad

ital is vital

and when I cook, i never measure or weigh anything. i cook by vibration. i can tell by the look and smell of it... i just do it by vibration. different strokes for different folks. do your thing your way.

~

vertamae smart - grosvenor, vibration cooking (1970)