Our buckwheat pancakes take just 20 minutes to make and are perfect drizzled in honey.
Despite its name buckwheat is not wheat at all. This recipe uses buckwheat flour which makes it both a gluten-free and wheat-free option. The taste of buckwheat flour is best described as nutty making these pancakes ideal for pairing with both sweet and savory toppings.
- 100g buckwheat flour
- 1 large free range egg
- 250ml 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.
To make your pancake batter whisk the flour, egg and milk together until you have a smooth paste.
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.
Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.
Add the batter – depending on the size of pancake you want
Cook until golden, then flip gently – they are quite delicate at this stage.
Keep them warm if using immediately, or allow them to cool.
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.
Top tips for making buckwheat pancakes
The nutty flavour pairs well with both sweet and savoury fillings. Try experimenting with ham and cheese or strawberries and cream for a naughty treat. These easy to make pancakes are the perfect treat for brunch or a Sunday breakfast.