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Buckwheat Pancakes

Dry Ingredients (mix together in a large bowl)-

2 cups Shipton Mill Organic Buckwheat Flour

1 tea spoon baking powder

half tea spoon of bicarbonate soda

a good pinch of salt

*Omega mix (optional)

Wet Ingredients (mix together in a bowl)-

2+ cups of Organic Brown Rice Milk

Tub of Ricotta Cheese

4 large free range eggs

*Vanilla extract optional


Pour wet ingredients into large bowl with dry ingredients & mix well, add more milk if required for the right consistency.

The ingredients here are doubled up as we all have pancakes in the morning & the mix lasts two, three days maximum kept in the fridge.

*(We also add an Omega mix of ground Golden Linseed, Chia seed, Pumpkin & Sunflower seed to the mixture).

Cook on a pre-heated pan or griddle with a little oil of your choice, a couple of minutes each side checking first that the air bubbles are coming through before flipping. When the pancakes are close to done test the consistency with your finger on the pancake to check they are not too soft or too hard (remember they will continue cooking after you switch off the heat so preferably the pancakes should be a wee bit soft when switching off). Leave to sit for a minute while you prepare your fruit, yoghurt etc... We smear with nut butter & cover with banana, rapsberry, strawberry, blueberry, blackberry, pomegranate etc....yoghurt of your choice on top, drizzled with honey then enjoy. We find the pancakes a great way to start our kids off on the day with this awesome, tasty, nutritionally power packed pancake.