Start by preparing your egg substitute. I’m using a coffee grinder to make my flax seeds powder. Pour into a bowl, add 3 tbps water, stir well and store into fridge for 15mn.
Meanwhile in a bowl mix the flour, baking soda and salt. Add in the milk and whisk. Normally no lumps with buckwheat flour!
Add in the flax seeds “jelly”, stir well and leave to rest for 30mn.
In a hot pan, melt the butter (find out about Flora Plant) and consider half a ladle for 1 pancake. The dough will show bubbles while cooking. When they vanish and turn into little holes instead, it’s time to flip your pancake! 3-4mn max for each pancake!