These pancakes are glutenfree, high in protein and so versatile.  They are great to use as a wrap with a savoury filling (my favourite way, pictured here with Egyptian bean stew, Foul) or they can be made into a sweet pancake with warmed berries or my healthy chocolate spread.

Serves 1-2 (makes 5-6 small pancakes)


85g buckwheat flour

150ml plant milk (oat, almond, hemp)

1 egg

1 tsp glutenfree baking powder

1 tbsp olive oil for frying


Put the flour, egg, milk and baking powder into a blender and whizz up until its a creamy consistency and fairly runny.

Heat up the frying pan (I use a small one as i find it easier!) add the oil and when its hot, pour in some of the mixture (approx 2-3 tbsp) then swirl it around the pan to make it nice and thin.

Leave it to cook for a few minutes. Bubbles will appear on the top and the wetness will go. Once this happens, flip it over.

After a few minutes it should be cooked. Then you can fill it with something delicious and devour.


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