Fluffy Gluten Free Pancakes

Serves 2 | Prep 10 mins | Cook 8 mins

A quick breakfast option, that contains adequate protein, fats, and complex carbohydrates to keep you satisfied for a productive morning.

  • 2 tbsp freshly squeezed lemon juice
  • ¼ cup almond milk (or your alternative)
  • 2 eggs
  • ¾ cup buckwheat flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 1 tbsp chia seeds
  • 1 small banana (optional)
  • 1 tbsp coconut oil or butter for skillet or griddle
  1. In a small bowl, stir the milk and lemon juice together, and then set aside for five minutes.

  2. In a seperate larger sized bowl, whisk the buckwheat flour, cinnamon, chia seeds, baking powder, and the salt together.

  3. Whisk the egg into the milk and lemon mixture.

  4. Make a well in the center of the dry ingredients and gradually pour in the wet mixture. Mix the ingredients with a wooden spoon or with an electric mixer on a low speed, until everything is just blended, important not to overmix the batter.

  5. Optional: mash the banana into this mixture. If you prefer to leave out but still want sweetness top pancakes with maple syrup, berries or other fruit of choice, or add a tsp of coconut sugar into the dry mixture.


  1. Grease a skillet or griddle with the coconut oil/butter over medium heat.

  2. Pour 1/4 cup portions of the batter gently into the skillet, 2 at a time.

  3. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown. Cook for approximately 30 seconds on the second side, or until the centre springs back when pressed. Continue cooking mixture until all the batter has been used.


  1. Serve a stack of pancakes for each person and top with your choice of berries, coconut yoghurt and/or maple syrup.