Buckwheat pancakes

Buckwheat pancakes image 150x150 - Buckwheat pancakes (GF and Dairy free)

Start the day with these delicious buckwheat pancakes – Gluten free, dairy free


1 cup of buckwheat flour + 3/4 cup of brown rice flour

1 1/4 cup of almond milk + 1 tbsp of lemon

1 large egg (free rage, if possible)

1 tbsp. of coconut palm sugar

1tsp of vanilla extract

1/4tsp of Himalayan pink salt

1tsp of baking powder (aluminium & gluten free)

Coconut oil or dairy free butter for frying the pancakes


For the apple and cinnamon topping

2 apples

2 tbsp of dairy free butter

2 tbsp of coconut sugar

1/2 tsp of cinnamon

1/4 cup of coconut nectar (can use maple, agave or other low GI sweetener)


  1. In a medium sized bowl add both flours, coconut sugar, baking soda, powder and pink salt
  2. In a separate bowl mix the almond milk with 1 tbsp of lemon, it will start to curd. Leave to rest for for 5 minutes.
  3. Once the milk has curdled crack the egg and beat with the milk and vanilla
  4. Pour the wet ingredients into the dry bowl and whisk by hand until the batter is smooth.
  5. Preheat the pan on low to medium heat and add a splash of coconut oil or butter and rotate around.
  6. Ladle the amount of pancake batter desired onto the pan and allow to cook until golden brown.
  7. Flip over the pancake and brown the other side.
  8. Repeat the previous step with the remaining batter.
  9. Prepare the topping by peeling and coring the apples.
  10. Once peeled and cored, chop the apple into small pieces to stop the apples from discolouring add the apple to a bowl of warm water with 1 tsp of pink salt as you chop each apple.
  11. Rinse off the apple (if let to rest in salt water).
  12. Melt butter on medium heat then add the coconut sugar and stir until it dissolves.
  13. Once the butter has dissolved as the apples and caramelise for 10 minutes.
  14. Around 7 minutes into cooking add the cinnamon and syrup and cook for a further 3 minutes
  15. Serve with the pancakes