In a bowl, combine 2 cups of oat flour (gluten free, if wished), 1 cup of buckwheat flour, 1 heaping tabelspoon of baking powder, 2 tablespoons of ground flaxseeds, 2 1/2 cups of water, 3-4 handfuls of baby spinach (blended with a splash of water), salt, 6 tablespoons of nutritional yeast and grated lemon peel. The batter should be thick, if necessary add more flour. Let the batter rest for about 15 minutes. Heat olive oil in a skillet. Use a tablespoon to scoop the batter into the pan. Slow fry on both sides (low/medium heat).
Served with mushrooms, sauted baby spinach, corn, oregano, salt, fresh lemon juice, olive oil and little bit of black pepper
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