Egg-Free Buckwheat Pancakes

Serves: 3

Prep: 20 mins

Cook: 20 mins

Ingredients

2 tbsp. chia seeds

¹⁄₂ cup (100g) buckwheat flour

1 medium banana

¹⁄₂ cup plant milk (150ml)

1 tsp. ground cardamom

1 tsp. vanilla paste

zest of 1 lemon

4 tsp. honey

1 tbsp. coconut oil

Nutrition Key

Kcal	Fats	Carbs	Protein
228	9g	36g	5g

*nutrition per serving

Directions

1. In a small cup, combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave in the fridge for about 20 minutes.

2. Zest the whole lemon and set aside half for the topping. Mash the banana in a bowl and add in the chia seeds, flour, milk, cardamom, vanilla, half the lemon zest and 1teaspoon of honey. Whisk everything well until a thick batter has formed.

3. Heat some of the coconut oil in a non-stick pan then pour the batter forming small pancakes (about ¼ cup per pancake). Fry until bubbles appear on the surface and then flip and cook for another minute. Repeat with the rest of the batter adding more coconut oil when required. You should be able to make about 6 small pancakes.

4. Combine 3 teaspoons of honey and the rest of the lemon zest to make the drizzle.