Gluten-free buckwheat pancakes


  • 75g (3 oz) gluten free Doves Farm buckwheat flour
  • 1 tsp Doves Farm baking powder
  • 1 egg
  • 75ml (3 oz) cow's milk
  • 75g (3 oz) blueberries
  • 1 tbsp oil
  • Agave, maple or golden syrup


  1. Mix the flour and baking powder in a jug.
  2. Beat in the egg (if using swops add the chickpea flour + water) and milk. Stir in the berries.
  3. Put a little oil into a frying pan, roll it around to cover the surface and heat until almost smoking.
  4. Pour the mixture into the pan to make four pancakes and cook on medium heat.
  5. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
  6. Serve warm with syrup.


Time: 10 mins

Makes: 6 pancakes

Nutrition: n/a



Ingredient swaps:

  • Swap egg for ¾ tbsp chickpea flour + 1½tbsp water
  • Swap cow's milk vegan milk