My original recipe contained some eggs, as well. As I’ve been working with different egg replacers for a while now I thought it’s time to turn this into an eggless, vegan galette. Here we go. 🙂
- At first, prepare the flax egg: gradually add a few tablespoons of water to flaxmeal, while whisking continuously with a hand whisk. You should gain a smooth, jelly-like mixture with the consistency of beaten eggs.
- Mix buckwheat flour and salt in a bowl, then gradually add water and mix until smooth. Finally, mix in flax eggs and let the batter stand for a couple of minutes. If it’s too thin, give it a couple more minutes, if too thick, some water will help.
- Slightly grease your frying pan with coconut oil and bake one pancake after the other, flipping them once, as usual.
See, how thin and light they are?
Batter can be kept in the fridge for another day, galettes for another 2 days if covered tightly. We like them with some homemade hazelnut cream, jam or homemade vegan spreads, as well.
Hope you’ll enjoy this! 🙂