Buckwheat pancakes with blueberries and maple syrup

Ingredients

For 1 serving

• Buckwheat flour50 g
• Soy milk90 ml
• Baking powder4 g
• Flaxseeds5 g
• Sunflower oil1 teaspoon
• Blueberries100 g
• Maple syrup2 teaspoons

Contains: soy,

In season: July – September

Method

1. Grind the flaxseeds, mix them in a small cup with 2 tablespoons of water and leave for 5 minutes, until they turn into a thick gel: it binds the batter instead of egg.
2. In a bowl mix the buckwheat flour with the baking powder, then add the soy drink and the flax gel and whisk until the batter is thick and smooth.
3. Meanwhile wash and dry the blueberries.
4. Heat a non-stick pan over medium heat and grease it lightly with the oil using kitchen paper; pour in a small ladle of batter for each pancake, 3–4 in all.
5. Cook for about 2 minutes, until bubbles appear on the surface and the edges look dry, then flip and cook for another 2 minutes, until golden; grease the pan again between batches.
6. Serve the pancakes hot with the blueberries and maple syrup.