Mix together the ground almonds, buckwheat or teff flour, live yoghurt, milk and ground linseed and beat until smooth. Leave for 12-24 hours in a warmish place.
When you are ready to make the pancakes, whisk in the remaining ingredients. The mixture should be thicker than a crepe batter, but if it seems too thick just thin with a little water.
Heat a well-seasoned cast iron pan or stainless steel pan to a medium heat and add a spoonful of unsalted butter, duck fat, or coconut oil. When it has melted, add 5-6 spoonfuls of the mixture. Each spoonful will make a pancake so don’t let them touch.
Wait for bubbles to form on the surface and the underside to form a crust.
Loosen each pancake a little with a palette knife and then flip over to cook the other side for a minute or so.
Eat straight away or allow to cool on a rack and freeze in a single layer on greaseproof paper before bagging up.
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