I’m just going to leave this picture here for you to drool over. Think about it, don’t you just love pancakes, maybe drizzled with maple syrup and some fruit? Sometimes there’s a good side to social distancing, you’ve got nowhere to be so why not have a gentle start this weekend, make some pancakes in your PJs, and watch the day begin with a full belly and a cup of tea.
These pancakes are vegan, gluten free, and allergy safe. They’re also incredibly easy – the batter likes to sit for a little while before cooking so take the time to make yourself a cup of tea and wake up a little more or make the batter the night before, let it sit in the fridge and wake up to pancakes!
- Makes: Serves 2
Ingredients
- 100g Buckwheat Flour
- 50g Gluten Free Flour
- 1 Chia Egg*
- 400ml Water
- 1 tsp Salt
- 1 1/2Tbsp Sugar (optional)**
Directions
Whisk together the dry ingredients and very gradually add the water until the mix becomes smooth and light. Lastly, whisk in the chia egg.
Let the pancake mix rest for at least 20-30 minutes (or overnight in the fridge if you want to be prepared). Chop up some fruit for your pancakes, read a newspaper, make another cup of tea, have a dance party with the kids – this is pancakes after all, they’re meant for lazy mornings not for when you have a stopwatch breakfast and a timed exit out the front door.
Now check out your batter, it should be the consistency of single cream, if it looks too thick then add a touch more water. Preheat your frying pan on a medium heat and add just a dash of oil, I like to use a pastry bus to make sure it’s evenly distributed as well as to remove the excess. Ladle a small amount batter into your hot pan and swirl it around to a thin and even layer. I find about a 1/4 cup of batter works well for my smaller frying pan – you can always add a touch more batter right at the beginning if it’s not quite enough as long as you’re quick!
Leave to cook on the one side until the edges just start to brown. Ease a palate knife all the way around the edge of the pancake then lift and flip. Continue cooking until its browned on both sides (this normally takes about 1 minute) and flip on to a waiting plate.
Continue with the rest of the batter, serving each one as ready or stack onto a plate so you can share when ready.
Serve with maple syrup, some fruit, or whatever you happen to crave.
Notes
* If you’re not familiar with using chia eggs, here’s my quick primer. Soak 1Tbsp of ground chia seeds in 3Tbsp of water for at least 10 minutes – this should become a gel like substance.
** You can skip the sugar here if you want to but it really does help the pancake to brown evenly and it counters the touch of bitterness you can get with buckwheat flour.
