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Combine together the rice flour & buckwheat flour, xanthan gum, salt, baking powder and sugar in a bowl.

In a separate bowl, beat together the egg, diary free milk, oil and vanilla extract (or maple syrup).

Gradually add the milk mixture to the flour mix, stirring all the time until lump free. Use a wooden spoon for this, not an electric mixer or hand whisk. Be careful not to over mix the batter.

This batter should not be runny. It should drop in one piece from a spoon, when the spoon is turned upside down.

Add more milk if necessary to get the desired consistency.

Heat a non-stick frying pan with a drop of oil added. Cook the pancake until small bubbles begin to form, then flip it over.

Do not be alarmed if these pancakes rise and look too high and thick during cooking, they will collapse when taken out of the pan

buckwheat pancake


½ cup rice flour
½ cup buckwheat flour
¼ tsp xanthan gum
¼ tsp salt
½ tsp of baking powder
1 tbsp fruit sugar or caster sugar
1 egg
1/2 cup soya or rice milk
1 tbsp light olive oil
½ tsp vanilla extract (or maple syrup)