Step 1

In a large mixing bowl, combine nut butter, maple syrup and buckwheat flour.

Step 2

Whisk in approximately 220 ml (just under a cup) of plant milk. The exact amount of milk depends on the flour, I have found that different brands have slightly different absorbency levels. You want the batter to have a thick but spoonable consistency (and also when adding extra plant milk, bear in mind that a thicker batter produces thicker / fluffier pancakes).

Step 3

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 4

Just before you are ready to fry the pancakes, add baking soda, baking powder and a few drops of lemon juice (acid in combination with baking soda makes vegan pancakes fluffy) to the pancake batter. Be sure to mix these ingredients in really well.

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 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. Take care not to overcook the pancakes as they will be dry.

Step 7

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