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145 g  milk ( rice, almond, dairy, seed)  weigh the milk into a bowl.

50 g buckwheat flour

50 g ground almond meal ( see notes )

20 g ground flax seed (linseed)

10 g sunflower seed

10 g pumpkin seed

half teaspoon bicarb soda (baking soda)

1 teaspoon apple cider vinegar

  • Combine the rice milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter.  The apple cider vinegar will activate the baking soda and help the pancake rise. You should have a lovely creamy thick batter.

  • Heat a non stick pan with a little organic cold pressed coconut oil or macadamia nut oil and drop in about 2 tablespoons of batter for each pancake. Sprinkle over some of the pumpkin and sunflower seed mix and cook for about 2 minutes on a low heat.  Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through.  The pancake itself is vegan and gluten free and provides a delicious base for seasonal fresh fruit toppings and organic maple syrup or honey.  I like it served with sliced eco banana and a little honey.  

    Makes 6 pancakes


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