These sweet pancakes can be eaten for breakfast or as a dessert. They don’t contain any refined sugar and buckwheat flour is a healthier option to white flour. It is also gluten-free if you have an allergy or intolerance.

Make 6-8 Pancakes

Prep: 15 mins

Cook: 20 mins


for the pancakes

125g buckwheat flour (you can also use plain white flour)

1/2 tsp baking powder

140ml oat milk (dairy, nut or hemp can also be used)

140ml water

1 egg, beaten

large pinch of salt

coconut oil for frying

for the apple topping

2 large or 3 small eating apples (any will do)

1 orange, juice only

small handful of raisins

1/4 tsp ground cinnamon

knob of butter

natural yoghurt (optional)


Put the flour, baking powder and a pinch of salt in a mixing bowl

Mix together the milk, water and egg

Slowly pour the wet ingredients into the flour mix while whisking together

Put in the fridge

Meanwhile, peel and core the apples. Cut in half lengthways and cut each half into (roughly) 4mm slices

Heat a frying pan and add the apple slices, raisins, cinnamon and butter and squeeze over the orange juice

Cover the pan and simmer on a low heat for 15 minutes, shaking the pan occasionally to make sure it isn’t sticking

Heat some coconut oil in a frying pan for the pancakes.

Add about 4 tbsp of batter per pancake and move it around the pan to get the pancake as thin as possible. Cook for 3-4 minutes on each side or until golden brown.

Top with the apples and serve with some natural yoghurt (or ice-cream!)