Gluten-Free Vegan Buckwheat Pancakes
juice from 1/2 lemonCoconut oil to fry
1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until smooth. Stir this mixture in with the dry ingredients until you have a relatively thick batter.
2. Heat up a pan on medium heat before pouring in about 1/4 cup batter per pancake (use coconut oil to prevent sticking). Place the pancakes on a plate and place a towel on top to retain the heat.
Serve hot with your favorite jam and cashew whipped cream.