Good news – these pancakes are incredibly good for you! However, they also taste delicious. You can use a variety of gluten free flours using our ratio.


We use:

200g buckwheat flour

100g quinoa flakes (they do add lovely texture, but a gluten free flour can be used instead)

100g chestnut flour (tapioca or brown rice flour work as well too)

1 tablespoon of linseeds soaked in 2 tablespoons of water for 10 minutes (these are good for digestion, but if you are not a vegan, you can use 1 egg instead)

1 heaped tablespoon of cocoa powder

1 tablespoon of desiccated coconut (without any added sugar)

1 heaped tablespoon of coconut ‘sugar’ (or another sugar substitute such as xylitol or stevia – with stevia, you need very little, pinch)

1 lemon, zest only

small punnet of blueberries

250ml almond milk (or any other dairy free milk alternative)

1 tsp Bicarbonate of soda

To this recipe – we also added 1 tsp of Maca and Lucuma for added power boost!


Oil to fry them in – we like using this Coconut oil


Combine all the ingredients in a  bowl, except for the milk

Add milk depending on what kind of pancakes you would like to make – thick consistency will create small thick pancakes, looser consistency will result in thinner crapes

Preheat 1 tablespoon of coconut oil (or whatever you like to use at home) in a large pan and fry your pancakes until golden brown on both sides and cooked through

Keep them warm in a low oven until ready to serve

We served ours with strawberries and a dash of Maple syrup!