Buckwheat Pancakes GF/DF

A great breakfast for little people.

Adding a tablespoon of ground seed mix to the batter gives added minerals and essential fats.  Buckwheat is a clean gluten free flour with none of the refined flour issues that sorghum, potato starch or tapioca flours have.  Rich in magnesium it is a great start to the day.


  • 75g buckwheat flour
  • 25g brown rice flour
  • 2 large eggs/egg substitute
  • 200ml unsweetened almond milk or rice milk
  • 75ml water
  • 2 tbs melted butter/coconut butter
  • A little extra butter to cook with


In a large mixing bowl sieve the flours.

Then make a well in the centre and add the eggs, water and milk, slowly whisk ingredients together.

Add the ground seeds stirring again until a smooth batter is formed, then when you’re ready to cook the pancakes add the melted butter and stir again.

Cook in a frying pan using one to two tablespoons of the batter.

Serve with coconut nectar or manuka honey.  Add cinnamon to aid blood sugar balance.

Delicious with natural yogurt and favourite berries with extra nuts and seeds as a topping!!

Breakfast, Dairy Free, Gluten Free, Recipes