tablespoon #flaxseeds soaked overnight in 1 cup of #water , they are the egg replacement
1 cup of #millet flour or rice flour
1 tablespoon of #walnuts or #cashewsor#peanuts #soaked overnight to make nut milk 1 teaspoon #tumeric (optional but colourful)
After soaking nuts and flax seeds the night before add gelatinous flax seed water mix to millet powder and spices in the blender and blitz.
The consistency of the batter should be like toothpaste not too watery or too thick.
Using a small frying pan wipe it round with #oliveoil on a piece of kitchen tissue.
Add a tablespoon of the mixture, we use a small ladle and let cook for 2-3 minutes on low heat .
Using a spatula tease round the edge of the pancake.
When you are easily able to lift the centre of the pancake off the bottom of the pan then it’s ready to flip over .
Flip it and cook on the other side. Cook for a couple of minutes.
Take out set aside and cook more .
You can keep the batter in the fridge format least 3 days.
#pancakes #wheatfree #glutenfreevegan #veganrecipes#eggfree #
Serve with honey and lemon, ot date syrup , lovely alhmdulilah