Buckwheat Pancakes

Buckwheat Pancakes

Course Breakfast
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 8 pancakes
Calories 95 kcal


  • 100 g buckwheat flour
  • 1 egg
  • 250 ml coconut milk (carton not tin)
  • raspberries
  • coconut yoghurt
  • mixed seeds
  • cacao nibs
  • 1 tsp coconut oil


  1. Add the flour, egg and milk to a bowl and whisk until a batter is formed
  2. Heat the coconut oil until melted in a frying pan and using a piece of kitchen roll, wipe the oil in a thin layer across the pan, with the excess being collected on the piece of kitchen roll
  3. When very hot, add a small ladle of batter to the frying pan and move the pan around to spread it thinly
  4. Let the pancake cook until it is easy to slide a spatula under the pancake and flip over. Cook for another minute on the other side.
  5. Serve with your choice of topping. In this picture I am using coconut yoghurt, fresh raspberries, seeds and cacao nibs. Enjoy!

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