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  • Writer's pictureYiannoulla Burness

Light & Fluffy Pancakes

Enjoy these pancakes for breakfast or anytime you feel like a little sweet something. These pancakes are light and tasty.

They are healthy and gluten free, egg and dairy free.

Wet and dry ingredients are whisked together to form a smooth batter, then the batter is poured into a non stick pan and cooked until golden.

Serve while warm with your favourite berry or fruit sauce and syrup with dollops of yoghurt or cream and fresh fruit.

EQUIPMENT 1 medium and 1 large mixing bowl.

1 non stick frypan or crepe pan


175g or 1 cup buckwheat flour

2 teaspoons baking powder

1 teaspoon beetroot powder (optional)

A pinch of salt

1 teaspoon vanilla essence

1 tablespoon maple syrup

2 teaspoons lemon juice

54g or 1/4 cup plant yoghurt (I used coconut yoghurt)

1 1/4 cups plant milk approximately


*Add dry ingredients in a medium to large size mixing bowl, and combine.

*Add vanilla essence, maple syrup, lemon juice, yoghurt and milk to a medium size bowl and whisk together.

* Next add the wet ingredients to the dry and whisk together well until smooth so that no lumps remain.

*Heat a non-stick pan on low-medium heat. If required coat the pan with a little melted non dairy butter this is optional.

*Pour 1/4 cup portions of batter on to the pan.

* When the underside looks golden and bubbles begin to appear on top, flip the pancake with a spatula and cook the other side until golden 1-2 minutes.

*Place pancakes between a clean tea towel to keep warm.

*Repeat the process with the rest of the batter.

**NOTE The batter may become thick on standing add a tablespoon of milk and whisk repeat if needed until batter returns to a pourable consistency.

Serve buckwheat pancakes warm with your favourite berry or fruit sauce and sweet syrup. Add to this a dollop of coconut yoghurt or non dairy cream and fresh berries or fruits of choice.

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