These pancakes are gluten free and very yummy!


  • 2 cups soy milk

  • 2 eggs, beaten

  • 2 tbs honey

  • 1.5 cups buckwheat flour

  • .5 cup self raising flour

  • 2 tbs butter, melted


  • 1.

    Sift the flour into a large bowl and make a well in the centre. Stir in the milk, butter, honey and egg until just combined. Let the mixture stand for 20 minutes.

  • 2.

    Lightly grease the pan and drop ladlefuls of the batter on the pan. Cook over medium heat. Once the pancakes start to bubble on the top side, turn the pancake over and cook the other side for another minute until pancake is lightly golden. Repeat with remaining batter.

  • 3.

    Serve immediately with yoghurt and sliced fruit.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 386kj
  • Fat Total 11g
  • Saturated Fat 5g
  • Protein 14g
  • Carbohydrate 60g
  • Sugar 14g
  • Sodium 99mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Take care not to over beat the batter as the pancakes will become tough.

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