Easy buckwheat pancakes

These gluten-free buckwheat pancakes are a vision of health. Enjoy them with yoghurt, berries or a drizzle of maple syrup for a breakfast treat that makes you feel good.


  • 4 rounded tbsp buckwheat flour
  • 4 rounded tbsp gluten-free plain flour
  • 1½ tsp gluten-free baking powder
  • pinch salt
  • 1 free-range egg
  • 150ml/5fl oz milk
  • 1 tbsp light olive or vegetable oil, plus extra for frying

To serve (optional)

  • maple syrup
  • yoghurt, plant-based if required
  • fresh or frozen berries, defrosted if frozen


Steps 1

Sift the flours, baking powder and salt into a mixing bowl.

Steps 2

In a separate bowl, beat the egg with the milk and oil until thoroughly combined.

Steps 3

Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour.

Steps 4

Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds.

Steps 5

Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.

Steps 6

Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries.

Recipe Tips

You can make these vegan by substituting 1 small, ripe banana (about 70g/2½oz), mashed, for the egg and use plant-based milk. Omit the sugar and add an extra teaspoon of oil to the batter as these have more of a tendency to stick.

Easy buckwheat pancakes

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