Buckwheat Pancakes / Pikelets

Serves 4


  • 1.5 cups of buckwheat flour (sifted)
  • 1 cup oats
  • 1.5 cup almond milk (or dairy)
  • 2 eggs
  • Dash of vanilla extract or rice malt syrup for sweetness
  • 1 mashed banana (optional)
  • 1 tbsp coconut oil


  1. Mix all ingredients together in a small bowl.
  2. Melt oil in fry pan and cook pancakes in batches for 3 minutes each side, or until mixture bubbles and is lovely and golden in colour.
  3. Serve with a huge dollop of coconut yoghurt and a handful of fresh berries and a splash of pure maple syrup. Happiness on a plate.
  4. Handy Hint: If you have any mixture left over, make them into pikelets for the kid’s lunchbox.

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