Gluten Free Sweet Galette Buckwheat Pancakes


  • 25g butter
  • 150g FREEE Buckwheat Flour
  • 2 tsp FREEE Baking Powder
  • 2 tbsp icing sugar
  • 2 eggs, medium
  • 300ml milk
  • oil for frying


  1. Melt the butter and set aside.
  2. Sieve the flour, baking powder, and icing sugar, into a large bowl or jug and stir to combine.
  3. Break eggs into another bowl and the milk and beat together. Stir in the melted butter.
  4. Stir in the prepared flour to make a batter. Refrigerate the batter for up to 12 hours – otherwise, it’s ready to go.
  5. Lightly oil a frying pan so that the oil just covers the surface and the pan is nice and hot.
  6. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  7. Cook the galette on medium heat for 2-3 minutes, loosening the edges until the base is golden.
  8. Turn it over and cook the other side for 1-2 minutes.
  9. Turn out the galette onto a warm plate.
  10. Repeat until the batter is used.