A nourishing way to start to the day. These pancakes are fairly fast to make especially if you make the batter in advance. This will keep for several days in the fridge. Use a small frying pan – mine is from Berghoff and has an excellent non-stick surface (non PFOA)

When adding the mixture, add enough to generously cover the bottom of the pan. If you find that the pancakes break, then make them slightly thicker and leave to cook for slightly longer, so that they are a toasted brown colour.


50g ground almonds
100g buckwheat flour
2 eggs
300ml nut milk (eg: almond, coconut)
Sprinkle of salt
Glug of olive oil 
To serve – berries and plain yoghurt – Greek, coconut or goats


  1. Add the ground almonds, buckwheat, eggs, milk and salt to a blender and blitz.
  2. Heat the olive oil in a small frying pan and add half a ladle full of mixture. Heat through until the mixture sets and then flip over to cook the other side.
  3. Stack the pancakes as you make them. Serve with plain yoghurt and fresh fruit.
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