Gluten free pancake

Make the batter the night before and keep in the fridge for the morning, or make as a family at weekends.


  • 50g   buckwheat  flour
  • 50g  plain  gluten  free  flour
  • 1  large  egg,  lightly  beaten  or  Egg  replacement  (available  from  health  food   store)
  • 250ml/8  fl  oz  water  or coconut  milk
  • butter  or coconut oil


  1. Sift flour in to a bowl.  Make  a  well  in  the  centre  and  add  the   beaten  egg  and  coconut milk.  Mix together with a whisk to rid of any lumps.
  2. Melt butter /coconut butter into a frying pan.

3.When  the  pan  is  hot  use  a  ladle  or  a  jug  to  pour  in  enough  batter  for  one   pancake.  Swirl the mixture around to make an even size pancake.

5. Serve with coconut yoghurt, banana/berries and   chopped almonds.