Step 1

In a large mixing bowl, combine apple sauce, acid, almond butter, ground flax in a large bowl. Mix well.

Step 2

Next, add in plant milk and buckwheat flour and whisk well until you have a thick, uniform batter. A thick batter means thick pancakes, if you prefer flatter ones, you could add a touch more plant milk.

Step 3

Finally, fold whisk in raising agents and cinnamon.

Step 4

Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.

Step 5

Brush the pan with a bit (I found that ½ tsp is enough if you're using a non-stick pan) of oil using a silicone brush.

Step 6

Ladle scant ¼ cup of the pancake batter per pancake. Cook each pancake for about 2-3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for 1 minute on the other side.

Step 7

Keep the cooked pancakes in a stack in a warm oven while making the rest. Serve with blackberries, maple syrup, nuts and a dollop of vegan yoghurt if you wish.