Perfect Pancakes!

Growing up, pancakes were only ever really something we had on Shrove Tuesday (or crepes whilst on holiday in France!)
These days we eat quite a lot of pancakes for breakfast – stacked with berries and kefir. Whilst I am a fan of small, thick ‘scotch’ style pancakes, such as these banana pancakes but my children prefer the large, thin type. It has taken a while, but I have finally perfected a recipe that suits us all, which is gluten and dairy free. Perfect for Pancake Day, or any day!


  • 100g (4 oz) buckwheat flour (I have also used quinoa flour and this works just as well)
  • 280ml (1/2 pint) oatmilk
  • 1 egg
  • Coconut oil or butter for frying


  • Measure out ingredients
  • Beat the egg
  • Mix all ingredients together. I like to add the milk slowly to prevent the batter from going lumpy.
  • Melt a small amount of coconut oil or butter in a frying pan.
  • Add enough batter to cover the bottom of the pan and cook gently until the edges curl and lift slightly.
  • Flip the pancake over and gently cook the other side for a couple of minutes.
  • Serve with berries / chopped banana and honey / lemon and a dash of coconut nectar.


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