Vegan, Swedish pancakes (and gluten-free:)

Makes 10-12

Perfect for those weekend vegan brunches, but also for the more traditional Swedish soup-and-pancake-Thursdays! In this picture the recipe is served with coconut yoghurt and raspberry chia jam (chia jam recipe).

100ml gluten-free oat flour (I use Urtekram)

100ml buckwheat flour

200ml durra (sorghum) flour

1 tbsp rapeseed oil

1 tsp sea salt

600ml almond milk

Coconut oil for frying

In a mixing bowl, mix together all the dry ingredients. Add the rapeseed oil and the almond milk and mix the batter well. Heat your frying pan with some coconut oil on a medium temperature and fry Swedish sized pancakes (like French crêpes, but slightly thicker).