This vegan buckwheat pancake with chilli greens and avo recipe is next level

Picture: Supplied. Brown Paper Bag Nutrition.

Serves: 2

GF : DF: SF

Ingredients:

Vegan buckwheat pancake:

• 1/2 cup buckwheat flour
• 1 tablespoon chia seeds
• 1/2 cup almond milk
• 1/2 teaspoon baking powder
• 1/4 teaspoon bicarb soda
• 1 tablespoon dill, finely chopped
• Sea salt
• 1 tablespoon extra virgin olive oil or coconut oil, melted

Pea Smash:

• 1 1/2 cups frozen peas, blanched and drained
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon lemon zest
• 1/2 avocado, sliced

To serve:

• Dairy-free pesto
• Sautéed tomatoes with cavolo nero
• Fresh herbs
• Chilli flakes

Method:

1. In a small bowl combine chia seeds with 3 tablespoons water and allow to gel for 5 minutes.

2. Mix together buckwheat flour, chia seeds, almond milk, baking powder, bicarb soda, dill and sea salt in a large mixing bowl. Heat a fry pan on medium heat, add olive or coconut oil and pour half the mixture into the pan, spread around the pan and cook 3 minutes on one side before flipping and cooking the same for the alternate side.

3. Remove from pan and cook remaining pancake to serve or store in fridge for the following day.Whilst pancake is cooking, blitz peas, evoo and lemon together in a blender or smash by hand.

4. To serve pancakes, layer the pea smash on the plate followed by the pancake, a dollop of dairy free pesto, sautéed veggies and finish with the avocado and herbs on top. Season with sea salt and black pepper and serve.

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