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It feels like it's been ages since my last food photo on Flickr. So here's my breakfast from this morning. I made vegan buckwheat pancakes layered with blueberry chia compote.

 

Here's the recipe:

Serves 1 person, makes around 7 pancakes but depends on how big you make them.

Ingredients:

To make the egg substitute: 2 tbsps ground flaxseed/linseed meal + 6 tbsps water

1/2 cup of buckwheat flour

1 medium banana

1 tsp baking powder

3/4 cup almond milk

 

Add the flaxseed and water together and stir. Leave it covered in the fridge for a minimum of 15 minutes.

Combine the flour, almond milk, banana, flax eggs, baking powder in a bowl.

Add coconut oil in a heated saucepan and put some of the batter in and cook.

Make sure the saucepan is not too hot, or the pancakes will burn. These pancakes are really different from the (white flour + sugar + milk) types so they must be cooked slowly. DONT BURN THEM. THEY TASTE GOOD AND ARE HEALTHY!!!!!!!!! Here's why:

Buckwheat flour is high in protein, this means it keeps you fuller for longer. Buckwheat also contains magnesium which aids in blood flow and nutrient delivery, thus relaxing blood vessels and lowers blood pressure. So in other words it's good for your cardiovascular system (source).

Flaxseed is a superfood which is high in omega 3 fatty acids, fiber, protein and vitamins and minerals. Flaxseed promotes health through lowering high cholesterol, stabilising blood glucose levels and boosts your immune system (source).

 

You can find flaxseed, almond milk, buckwheat flour at any heath food store and even at Coles and Woolies now. If you're not able to find them though instead of almond milk you can use soy milk, quinoa milk or rice milk. Buckwheat flour can be substituted for rye flour or spelt flour but they pancakes won't be as fluffy. Don't use wholemeal flour!!!! I used to once and I could not eat the pancakes. It just didn't work. The flour was too light. I think you need to use heavier flours.

Done