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Buckwheat Pancakes

Pancake Day is just around the corner! And so we ask: flat or fluffy? If you prefer a crepe, these are for you! Buckwheat flour imparts a slightly nutty taste and photogenic speckled look. And the yeast and baking powder give them a light texture we love. Experiment with using soughdough starter instead of yeast for a different depth of flavour. And enjoy!

If you're a fan of fluffy panckes, we also have a vegan Canadian Pancake recipe. Lovely with organic syrup and seasonal fresh fruit. And for more vegan inspiration, check out our huge range of vegan cookery courses.

Vegan Buckwheat Crepes

Dietary: Vegan

Makes 24


  • 200ml soya milk, warm
  • 5g dried instant yeast
  • 10g sugar
  • 100g plain white flour
  • 75g buckwheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • sunflower oil for cooking


  1. To make the batter, mix the yeast, sugar and soya milk together. Leave to sit for 5 minutes for the yeast to dissolve.
  2. Mix in the flours, salt and baking powder and whisk well for a minute until smooth. Leave to sit for 30 minutes until the batter is bubbly.
  3. Heat a thick-bottomed frying pan until it is evenly hot. Brush lightly with oil and remove the excess with a piece of kitchen roll.
  4. Spread a ladle full of batter out over the pan in a thin layer.
  5. Wait for a minute for the mix to set and colour up underneath
  6. Turn each pancake over once when golden on the underside and colour the other side.
  7. Repeat the process until all the mixture is used up.

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