Pancakes – Simple, Gluten Free, Vegan!

Serves 8-10 pancakes
Preparation time 5 minutes (excluding batter standing time)
Cooking time 10 minutes


  • 250 grams buckwheat flour
  • 1.5 teaspoons sea salt
  • 500 millilitres water
  • 3 tablespoons vegetable oil or cooking spray (approximately – you may need more or less depending upon your pan)


1. Place the buckwheat flour and salt in to a bowl and mix well. Slowly add the water and mix well to make sure there are no lumps. Once you have the consistency of double cream stop adding water (you may need slightly more or slightly less than 500 millilitres depending upon the buckwheat flour)
2. Place the mixture in to a large jug and in to the fridge for at least 30 minutes – preferably overnight. If you have time allow the mixture to come back to room temperature before making the pancakes
3. Stir the mixture well to make sure it is an even and consistent mix
4. Place a medium, non-stick frying pan on to a medium-high heat and allow to reach temperature. Add one tablespoon of vegetable oil (or cooking spray) and make sure the pan is coated well
5. Using the jug add the pancake mixture to the pan and swirl quickly to get an even and thin pancake. The pancake should start to bubble and crisp slightly at the edges. Gently ease the sides of the pancake up. Once the pancake is browned on one side flip it and brown on the other side
6. Serve just as you like them. You can keep them warm in the oven if you are making lots.


Credit: FriFran for Allergy Free Recipes Buckwheat Pancakes

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