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Vegan Buckwheat Breakfast Pancakes

Makes 8-10 pancakes

There is no need for eggs or dairy in this easy recipe for vegan pancakes. They can be served warm with stewed or fresh fruit or maple syrup and are also delicious cold spread with peanut butter or jam.

Free from Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar


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  1. Sieve the buckwheat flour, chickpea flour, icing sugar, baking powder, and salt into a bowl and mix together well.
  2. Add the vegan milk, oil and lemon juice and beat into a thick batter.
  3. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  4. Pour some batter into the pan to make 8-10cm/3-4” circles and cook over medium heat.
  5. When bubbles appear on the surface and the base is golden, 2-4 minutes, turn the pancake over and cook the other side for another 1-2 minutes.
  6. Transfer the pancakes to a warm plate, until you are ready to serve them.
  7. Repeat until the batter is used.


large frying pan and mixing bowl

Cooking time

30 minutes

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