- 2 cups buckwheat flour
- Pinch of salt
- 2 1/2 cups unsweetened soy milk
- 1/4 cup of aquafaba (the liquid from a can of chickpeas)
- 1 tbsp maple syrup
- 1 tbsp tablespoon of melted coconut oil
- Amanba spicy almond butter
- Whipped cream
- Fresh strawberries
- Melted chocolate
- Powdered sugar (optional)
- Add the buckwheat flour and salt to a large bowl.
- Pour the soy milk into the bowl and mix until smooth.
- In another bowl, whisk the aquafaba with an electric mixer until the liquid turns into a foam.
- Add the aquafaba to the mixture of flour and soy milk and mix. Add maple syrup and coconut oil and mix again.
- Heat a 9-inch (23 cm) non-stick pan over medium heat. Brush the pan with a little coconut oil.
- Pour 1/4 cup of the mixture into the center of the pan and spread it in circular motions with the back of a spoon (as seen here).
- When the edges of the pancake start to peel, turn the pancake over and cook for another 30 seconds or so.
- Place on a plate and cover with a cloth to keep the pancakes warm.
- Repeat for the rest of the mixture.
- Serve the pancakes by spreading Amanba on each pancake. Roll with whipped cream and strawberries.
- Garnish with a drizzle of melted chocolate, more Amanba, fresh strawberries and powdered sugar.
Recipe & photo by Murielle Banackissa