Buckwheat pancakes

(104 ratings)

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Buckwheat pancakes
Buckwheat pancakes
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These easy buckwheat pancakes are great with sweet or savoury fillings - use for breakfast, lunch or dinner! You can also use this recipe to make blinis. A perfect wheat-free pancake recipe!


  • 100g buckwheat flour
  • 1 large free range egg
  • 250ml your choice of milk
  • 125ml water
  • 1 tbsp Greek yoghurt
  • Groundnut oil to fry (you can use olive oil but this has a higher smoke point)

Suggested sweet fillings:

  • Fresh fruit and Sweet Freedom
  • Berries and Greek yoghurt
  • Chocolate sauce and Greek yoghurt
  • Lemon juice and Sweet Freedom
  • Apple puree and crème fraîche
  • Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.

Buckwheat pancakes are wheat-free, which means they're also gluten-free


  1. Whisk the flour, egg and milk together until you have a smooth paste.
  2. Whisk in the water and yoghurt to make a smooth batter - if you want to make crepes then add a little extra water at this point to make a thinner batter.
  3. Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.
  4. Add the batter - depending on the size of pancake you want
  5. Cook until golden, then flip gently - they are quite delicate at this stage.
  6. Keep them warm if using immediately, or allow them to cool.
  7. Make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby. If freezing, separate each one with greaseproof paper and put in a sealed bag.

Sweet Freedom

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