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serves about 4


1/3 cup (55g) buckwheat flour

1/3 cup (55g) brown rice flour

1/4 cup (30g) quinoa flour

1/2 tsp baking powder

1 tbsp coconut sugar

1 3/4 cups (430ml) almond milk

1 tbsp olive oil

pinch salt


1. Firstly, add the buckwheat flour, rice flour and quinoa flour, baking powder, coconut sugar and a pinch of salt into a large mixing bowl. Stir all together. Then, add in the oil and the milk. Using a hand whisk, mix the batter together until smooth – it should be fairly runny.

2. Lightly grease a pan with oil/spray etc. and place onto a medium heat. Take a ladle-full of mixture and pour onto the pan. Tilt your pan around in a circular shape until the mixture forms a fine/thin circle. Using a spatula, lightly scrape at the edges as it heats through. When the pancake has turned golden, flip and cook for a further minute or so. When this is done, remove from the heat and repeat these steps with the remaining batter, until all has been used up. Lastly, serve with whatever toppings you like!



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