Vegan Buckwheat Pancakes

Ingredients

• 300 ml oat milk
• 250 g coconut yogurt
• 3 Tbsp rice syrup
• 1 pinch salt
• 250 g buckwheat flour
• 2 tsp Baking powder
• 300 g blueberries (fresh or frozen)
• 2 tbsp rapeseed oil (20 ml)
• 2 tbsp Maple syrup

Instructions

1. 1.

   Whisk oat milk with 150 g coconut yogurt, rice syrup and a pinch of salt. Mix the flour with baking powder and stir into the yogurt mixture. Whisk everything into a smooth batter and let rest for about 30 minutes.

2. 2.

   Meanwhile thaw or wash the blueberries and drain them.

3. 3.

   Heat oil in a pan. Pour about 2 tbsp of batter per pancake, sprinkle with some blueberries, and cook on both sides over medium heat for 1–2 minutes until golden brown. Use all the batter this way.

4. 4.

   Stack the vegan buckwheat pancakes on four plates, top with remaining coconut yogurt, scatter the rest of the berries, and drizzle with maple syrup.