Cinnamon Buckwheat Pancakes


Pancake Day is just a whisk, flip and spoon away - and who else has been counting down since, well, January?


To celebrate this marvellous day, we've created a super simple, delicious recipe that can be whipped up for friends, family or just yourself. It's also gluten-, dairy- and sugar-free; and suitable for vegans.  

Ingredients (makes 8-10 - halve for one person):

  • 165g buckwheat flour
  • 2 tsp cinnamon (remove if you prefer savoury pancakes)
  • 2 heaped tbsp flaxseeds
  • 500ml oat milk - or substitute for dairy / your choice of dairy-free alternative


  1. Stir all of the dry ingredients together in a bowl.
  2. Pour the milk in slowly and whisk thoroughly (I used a fork) until smooth and creamy.
  3. Heat enough coconut oil in a pan to cover the base - and make sure it's hot before pouring any mixture in.
  4. Ladel / pour in enough mixture to make the pancake just larger than American-style (you can make it thicker or thinner depending on preference). Turn to a slightly lower heat and let one side of the pancake cook for 45-60 seconds. FLIP NOW - if you dare - we take no responsibility for wasted pancake; and cook the remainder side. 
  5. Serve and continue until you have a stack of pancakes waiting for toppings...

Our Favourite Combinations:

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