Bacon and Cabbage Frittata paint

These lovely light fluffy pancakes are a fantastic treat for a leisurely lazy weekend breakfast. The buckwheat flour

Gluten-free Buckwheat Pancakes with Sour Cream, Smoked Salmon and Salted Capers


  • 70g buckwheat flour
  • 70g brown rice flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp bread soda
  • 1/8 tsp cinnamon
  • 15g  (1 tablespoon) unrefined brown sugar (rapadura is ideal)
  • 1 large egg
  • 120 ml natural yoghurt or soya yoghurt
  • 125-150 ml buttermilk or soya milk mixed with 1 tbsp lemon juice1 tablespoon melted butter or odourless coconut oil
  • Gluten Free

  • Vegetarian

  • Wheat free

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  1. Sieve all dry ingredients together in a bowl.
  2. Whisk wet ingredients together and add to flour mixture. Stir into dry ingredients and mix to a smooth thick creamy batter. 
  3. Heat pan, add a little butter or coconut oil, then spoon mixture onto pan. Allow bubbles to appear before turning over. Allow to cook for one more minute, then serve with your favourite topping.

Maggie's Tips

  • Add berries, fruit purees, nuts, sliced banana, apples and other fruits before turning pancake on pan.
  • Transform to a savoury pancake by omitting cinnamon and sugar.