Buckwheat Pancakes (Gluten & dairy free)

Makes about 4 thin pancakes


  • 150 ml almond milk 
  • 70g buckwheat flour (Dove’s farm works well) 
  • 15g oats (can use chia seeds instead or as well and adjust the amounts) 
  • 15g coconut oil melted and cooled
  • ½ teaspoon baking powder


  1. Mix all ingredients and allow to sit for ten mins.  To make thin pancakes it needs to be quite runny, so add some more water/almond milk if it thickens up.
  2. Warm any oil in a medium-sized frying pan over medium heat.  Spoon a heaped tbsp of batter into the pan and rotate so it spreads out.  Cook for about 4 mins on each side, turning down the heat if it starts to get too hot and begins to burn.

Serve straight away and enjoy as breakfast with fruit and yoghurt or with a savoury lunch. 

The batter keeps well in the fridge for 2 or 3 days.

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