These pancakes are just fabulous – they are dairy and sugar free, (of course!) so suitable for those wanting a yummy, healthy pancake and for those with dietary sensitivities.

Buckwheat Pancakes

Quarter cup buckwheat flour

1 cup whole wheat pastry flour

1 and a half tbs sunflower oil

1 cup rice milk

Quarter tsp sea salt

2 tsp baking powder

Combine the dry ingredients in a bowl.  Put the rice milk in a separate bowl.  Heat the oil in the pan and stir the oil into the rice milk mixture.  Combine the wet and dry ingredients and mix leaving the batter a little lumpy.

Heat a little oil in a pan and put a laddle full of batter into the pan.  Cook for a few minutes until bubbles appear, now using a spatula turn the pancake over to cook on the other side for a minute or so.

Serve sweet with rice syrup and lemon juice or delicately cooked pear.
Serve savoury with scrambled tofu.