Project Description

Course Breakfast
Keyword Buckwheat, dairy free, dairyfree, healthy, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people (2 pancakes each)


  • 2 eggs
  • 2 cups nut milk, almond or cashew or other
  • 2 cups buckwheat flour
  • 1 tsp vanilla essence optional
  • 1 tsp GF baking powder
  • 1 tbs coconut oil (or butter) to cook with

Toppings: Fresh berries ( or unfrozen for convenience), any other fruit, lemon, maple syrup, coconut yogurt


  1.  Crack two eggs into a bowl and gentle whisk with a fork to break open yolks.

  2. Stir in two cups of milk and gently mix with eggs.

  3. Slowly sprinkle the buckwheat flour, stirring continuously to ensure ther are no lumps. The flour can be sifted if need be. 

  4. Add the vanilla essence and baking powder.

    The batter is now ready!

  5. Add a little coconut oil to a non stick frying pan. Gently heat.

    Ladle one scoop into the hot oil and gently turn the pan to shape a circular pancake.

  6. After one minute flip the pancake with a spatula to cook the other side. Put aside on a plate until all 8 pancakes are cooked.
  7. Serve with fresh berries or defrosted frozen berries or any other fruit.

    Coconut yogurt and or maple syrup.