In a large mixing bowl, whisk together the flaxseed meal and water and let it set for 1–2 minutes. Add the peanut butter, baking powder, bicarbonate of soda, salt and vanilla paste and whisk everything together well. Add the plant milk and whisk again until well combined.
Next add the oat and buckwheat flours, stir until combined, then let the batter rest for 5 minutes. Alternatively, the batter can be prepped for the next day; sometimes the pancakes become even tastier if they have rested in the fridge.
To cook the pancakes, preheat a small frying pan (skillet) so it is hot but not so screaming hot that the oil smokes when it makes contact with the surface of the pan. Add a little coconut oil to the pan, then gently lay the apple slices in the pan and fry for 5 minutes until lightly browned on each side. Arrange the apples beautifully in the pan.
Give the batter a stir, then pour in the pancake batter and cook for about 5 minutes until the surface bubbles, then flip the pancake over with a large slice and fry on the other side until cooked through. Serve with a dollop
of jam or plant yoghurt.
MAKES 1 LARGE PANCAKE, ENOUGH FOR 2 PORTIONS
1 tablespoon flaxseed meal 2 tablespoons water
2 tablespoons peanut butter 1 teaspoon baking powder
1 pinch of bicarbonate of soda (baking soda)
1 pinch of salt
1 teaspoon vanilla paste
250 ml (81⁄2 fl oz/1 cup) Oat Milk
(see page 142) or other plant milk 100 g (31⁄2 oz/scant 1 cup) oat flour 100 g (31⁄2 oz/1 cup) buckwheat flour 1 tablespoon coconut oil
1–2 large eating (dessert) apples, peeled, cored and sliced
jam or plant yoghurt, to serve
nut butter chopped nuts hemp hearts
Recipe taken from the 7 Day Vegan Challenge book, available from Amazon.