1 cup wholemeal spelt flour (or sub buckwheat for completely gf)
1 cup buckwheat flour
¼ cup cashew yogurt or yogurt of choice
¼ cup coconut sugar
2 tsp baking powder
½ tsp baking soda
pinch salt
2 cups almond milk
Method
Make the flax egg in a small bowl and set aside for a few minutes to gel.
In a large bowl, mix together all of the ingredients until a pancake batter forms.
Fry in ⅓ cup measurements in a little oil for a few minutes until the top bubbles and the edges brown slightly. Flip pancake and fry other side for a few more minutes until done.
Repeat until batter is used up.
Serve with melted chocolate, vegan nutella and cherries or toppings of choice
Recipe by Talida Voinea at https://talidavoinea.au/fluffy-vegan-yogurt-pancakes-no-banana/