Vegan Buckwheat Crepes

Ingredients

• 90 g Buckwheat flour
• 210 ml Almond milk, unsweetened
• 5/8 tbsp Flaxseeds, ground

Method

1. Mix a tablespoon of ground flaxseed with 2 tablespoons of water and set aside for a few minutes to absorb the water.
2. Measure the buckwheat flour into a bowl and gradually add the almond milk or water. Mix until there are no lumps, add a pinch of salt, then add the flaxseed. If it is too thin, let it stand for a while, if it is too thick, you can add more milk or water.
3. Heat a frying pan and coat it with a little oil. Bake thin pancakes from the batter.