Preparation time: 15 minutes
Cooking time: 24 minutes
Servings: 6


2 tablespoons flax meal
5 tablespoons warm water
1 cup spelt flour
1 cup buckwheat flour
1 tablespoon matcha powder
1 tablespoon baking powder
Pinch of salt
¾ cup unsweetened almond milk
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1/3 cup raw honey


In a bowl, put on the flax meal and warm water and mix well. Set aside for
about 5 minutes.
In another bowl, place the flours, matcha powder, baking powder and salt and
mix well.
In the bowl of flax meal mixture, place the almond milk, oil and vanilla
extract and beat until well combined.
Now, place the flour mixture and mix until a smooth textured mixture is
Heat a lightly greased non-stick wok over medium-high heat.
Add desired amount of mixture and with a spoon, spread into an even layer.
Cook for about 2-3 minutes.
Carefully, flip the side and cook for about1 minute.
Repeat with the remaining mixture.


Calories: 232
Fat: 4.6g
Sat Fat: 0.6g
Cholesterol: 0mg
Sodium: 56mg
Carbohydrates: 46.3g
Fiber: 5.3g
Sugar: 16.2g
Protein: 6g