Serving size – 6 medium sized pancakes
Prep time- 5 min
Cook time- 10-15 min
INGREDIENTS FOR PANCAKES
- 1 cup of buckwheat flour
- 3 heaping tbsp of Linwoods Milled Flaxseed, almonds, brazil nuts, walnuts & co-enzyme Q10
- 3 heaping tbsps of vegan Greek yoghurt
- ½ tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla bean paste
- 120ml oat milk
INGREDIENTS FOR ACTIVE ALMOND BUTTER
- 1/4th cup of Linwoods Active Nuts Almonds
- 1/4th cup of melted vegan chocolate
- 1/4th cup of oat milk or almond milk
- Pinch of salt
METHOD FOR PANCAKES
Step 1- In a bowl, add vegan Greek yoghurt, vanilla bean paste, maple syrup and the oat milk- whisk well to combine.
Step 2- In another bowl, mix rest of the ingredients and whisk to combine.
Step 3- Mix the wet ingredients with dry ingredients and beat with a hand mixer for 1 min ( or whisk with your hands until you create a smooth batter)
Step 4- Heat up a non-stick pancake pan and scoop the batter using a table spoon and pour in to the pancake pan; cover with a lid ( this will make pancakes more fluffier as it uses steam along with the heat)
Step 4- When the edges of the pancake bubbles, flip the pancakes and cover until both sides are cooked.
METHOD FOR ALMOND BUTTER
Step 1- Using a food processor blend active almonds until it creates a smooth batter. This will take up to 5-10 min depending on your food processor. Make sure to scrape the sides of the food processor often while you do this as the almonds will stick to the sides.
Step 2- Once the almonds are smoothly blended add oat milk, and melted vegan chocolate and process the mixture for 30 seconds.
Step 3- Add salt and give the mixture a good stir ! if you need this thicker add more almonds, if you want this thinner add more milk.
Stack your fluffy pancakes and drizzle the pancakes with the most amazing almond butter and enjoy !
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