Natural sweetened, filling and natural pancakes made from precious buckwheat flour. Topped with fresh berries, vegetable cream and chocolate cream. Perfect for an extended breakfast on the weekend. Vegan, gluten-free and easy to make.
Prepare coated pan and a small key with high-heat oil and a silicone brush.
Some high heat oil for baking
For the dough, provide a bowl and put in all the ingredients in order. Mix with a whisk until smooth, which should be slightly more liquid than an ordinary cake batter. Alternatively, use a high-powered blender with a dough program to make it.
250 ml Vegetable milk, 125 g Wholemeal buckwheat flour, 30 ml maple syrup, 30 g Apple pulp, 1 tbspn Baking powder, 1 Pinch of salt
TIP: Let the dough sit for about 5 minutes, so the buckwheat flour can swell a little. This makes the dough a little thicker and easier to bake out.
Dip the silicone brush into the oil and brush the hot pan with it. It can also be baked without oil, but then the pancake will be a little drier.
Skim off a portion of batter and add to pan. Bake for 2-3 minutes until bubbles form and the surface becomes slightly dry. Carefully turn and bake for another minute.
Repeat until the batter is used up and it is best to stack them one on top of the other, this way the pancakes will stay warm longer.