Strawberry buckwheat pancakes

Serves  ***4
Cooks In**30 minutes
Difficulty*Not too tricky


  • 300ml almond milk
  • 1 teaspoon vanilla extract
  • 75 g blanched almonds
  • 100 g buckwheat flour
  • 100 g rice flour
  • 2 level teaspoons baking powder
  • 1 ripe banana
  • olive oil
  • 350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries
  • 1 sprig of fresh rosemary
  • maple syrup
  • 4 tablespoons Greek yoghurt
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Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth. Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.

Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt and serve with extra berries on the side.


This batter will sit happily in the fridge, so make it the day before, or, if you’re cooking for fewer than four, simply make up the whole batch to do you for a couple of days.

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