1 cup buckwheat ﬂour
1 egg (large)
3⁄4 cup coconut milk, almond milk or oat milk
10 Minutes Total Time
- First, sift the ﬂour into a large bowl and make a well in the centre. Combine the egg and milk of choice to suit your diet. Whisk by hand or blend in a blender until smooth.
- Next, in an oiled pan on medium heat, pour small amounts of the mixture into the pan and then swirl the pan to spread the mixture to the edges. When the top surface of the pancake starts to set and bubbles appear, ﬂip the pancake over and cook for another 30 seconds.
- To serve, stack pancakes on a plate and serve with sliced banana and maple syrup or fresh berries.