There are millions of different and fabulous pancake recipes to be found and I love trying out lots of them. This is a super simple mixture recipe for Buckwheat Pancakes using buckwheat flour.

My husband or I make it literally every weekend and the kids love it as much as we do. It tastes like a ‘traditional’ pancake, so it’s a great ‘base’ recipe.

Buckwheat Pancakes

100g buckwheat flour

1 egg

300ml dairy free milk ( I usually use almond milk)

Sunflower/ olive oil


Mix your flour and the egg together, then add the milk a little at a time. Add a drop of sunflower oil.


Lightly oil a frying pan and heat well. Pour a ladle of your batter into the hot pan, rolling it to cover the surface. Cook until golden, then flip over – a couple of minutes each side should be plenty.

I love to fill my pancakes and make them for lunch, but the children have chocolate ones on weekends and I love one with a bit of lemon juice and maple syrup too.





Dani Binnington

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