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Buckwheat pancakes


Serves: 4

Preparation Time: 20mins.


  • 100g buckwheat flour

  • 100ml plant-based milk (e.g. cashew, oat, or almond)

  • Optional: Pinch of salt and/or vanilla powder

Possible toppings:

  • Chopped banana

  • Drizzle of maple syrup

  • 1 tablespoon peanut butter

  • Handful of berries

  • Coconut yoghurt

  • Homemade chocolate or berry sauce (see recipe)


  1. Whisk flour & milk together in a bowl until smooth batter forms. Let the mixture rest for 5-10mins. 

  2. Cook pancakes in non-stick pan on medium heat until golden brown (about 3 mins each side). Use about 2-3 tablespoons of batter per pancake.

  3. Keep cooked pancakes warm in the oven at around 100 degrees Celsius while finishing the others.

  4. Add toppings of your choice and enjoy! 

Penny recommends:

  • Any leftovers can be reheated in the oven or toaster for breakfast or a snack the next day.

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