Vegan Buckwheat Breakfast Pancakes


  • 150g Doves Farm Organic Wholemeal Buckwheat Flour
  • 2 tbsp Doves Farm Organic Chickpea Flour
  • 2 tbsp icing sugar
  • 1 tsp baking powder
  • pinch of salt
  • 200ml vegan milk
  • 4 tbsp oil
  • 1 tsp lemon juice
  • oil, for frying


  1. Sieve the buckwheat flour, chickpea flour, icing sugar, baking powder and salt into a bowl and mix together well.
  2. Add half the vegan milk, oil and lemon juice and beat until smooth.
  3. Stir in the remaining milk.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Pour some batter into the pan to make 7.5-10cm/3-4” circles and cook over a medium heat.
  6. When bubbles appear on the surface and the base is golden, 2-4 minutes, turn the pancakes over and cook the other side for another 1-2 minutes.
  7. Transfer the cooked pancakes to a plate.
  8. Repeat until the batter is used.