Gluten Free – Brown Rice and Buckwheat Flour Pancakes 

This pancake base recipe is fantastic as a sweet or savoury option.


2/3 cup buckwheat flour

2/3 cup brown rice flour

2 teaspoons baking powder

2 organic eggs, lightly beaten

1 cup milk (soy, almond, coconut or regular)

2 teaspoons brown sugar

1 teaspoon vanilla extract

Olive oil spray


Preheat your oven to 150 Celsius

Sift the buckwheat flour, rice flour and baking powder into a large bowl. Add in the eggs, milk, sugar and vanilla extract and whisk until smooth.

Heat a large non-stick frying pan over medium heat and brush with a little olive oil spray. Measure out 1/3 cup of batter into the pan and cook for 2 minutes, or until little bubbles appear on the surface. Flip the pancake over and cook for another minute or until cooked through. Transfer to a plate and keep warm in the oven while cooking the remainder of the batter.

Serve the pancakes topped with your favourite toppings.

* Some servings suggestions;

  • Crispy bacon and maple syrup
  • Berries and Greek yoghurt
  • Roasted rhubarb
  • Stewed fruits
  • Bacon and roasted tomatoes

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