Buckwheat Pancakes

Gluten/ lactose/ sugar free

Jen’s Special Buckwheat Pancakes


35g Buckwheat flour

50g Brown Rice flour

1tsp baking powder

½ tsp baking soda

150ml unsweetened soya/ almond milk

1 egg

30ml rapeseed or hemp oil


1. Put all the wet ingredients into a jug, put the dry ingredients on top and whisk together quickly with a fork. A nice smooth batter will ensue.

2. Pour desired amount into a hot non-stick frying pan (no oil necessary if its a good non-stick), and cook on a medium heat for a few minutes until golden, puffed up and holes appear, more like an American pancake then a British one. Flip and cook until golden on the other side. (I start the pan off hot, then turn it down when the batter goes in – I think it helps to puff them up).

3. Add blueberries, raspberries, flaked almonds, pumpkin and sunflower seeds or slices of apple and honey for a super special breakfast

NB The batter keeps in the fridge in an airtight container for about 3 days. The batter also works well for savoury toppings like cheese, spinach and ham


One response to “Buckwheat Pancakes

  1. Pingback: Baby Steps: low impact diet changes for big results | a fork in time·

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