• Serves 4
  • Makes 8-10
  • 10 minutes
  • Difficulty Easy
  • 9 Ingredients
  • Love


These pancakes are gluten, dairy and sugar free and if you want to make them vegan you can swap the eggs with coconut oil.

Ingredients (serves 4 | makes 8-10 )

  • 1 cup buckwheat flour
  • 1 cup rice flour
  • 1 teaspoon bicarbonate soda
  • 240mls rice/almond or soy milk
  • 3 eggs
  • 1 cup blueberries
  • 1 cup Coconut yoghurt
  • 2 Sliced peaches
  • 1 mashed banana


  1. Put the dry ingredients in a bowl and beat in the eggs, mashed banana and flour to a smooth consistency. If the batter is too thick add a little more milk or flour.
  2. Add the blueberries. If using frozen ones, make sure they are defrosted first.
  3. Heat an oiled pan over a medium heat and add a ladle full of mixture in the pan. Cook for a couple of minutes until browned and then flip the pancake.
  4. Top with a spoon of yoghurt and sliced peaches.

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