Vegan spread, for coating the pan
3/4 cup buckwheat flour
3/4 cup all-purpose wheat free/ gluten free flour (can sub with buckwheat flour)
2 tbsp low Gi cane sugar
1/2 tsp salt
1 tsp baking soda
3 tbsp vegan spread, melted
2 cups almond milk
1 egg (optional)
1/2 cup fresh blueberries
1/2 cup low Gi cane sugar
2 tbsp fresh lemon juice
2 tbsp vegan spread, melted
1/2 tablespoon lemon zestMethod:
- Using a double boiler (or a make shift one), whisk eggs and sugar together. Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 15 minutes. The mixture should coat the back of a spoon. Let cool.
- Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. In Pour the melted spread over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the milk. Add the milk/egg mixture to the dry ingredients, then slowly add in the rest of the milk as needed to get to the right consistency for your batter (you may not need all of the milk, depending on what type of milk you are using and the brand of flour). Stir only until everything is combined. Do not over mix. A few lumps are fine.
- Heat a large skillet on high heat. Put a small amount (a half teaspoon) of vegan spread in the skillet and spread it around to coat. Pour or ladle the batter onto the hot surface to your desired size, place a few blueberries in the mix and reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the centre of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
- Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. You will need more spread on the pan as needed between batches of pancakes.
- Serve with the lemon curd and fresh blueberries.