500ml milk or gluten-free plant-based milk
300g buckwheat flour
2 tbsp sunflower oil
Butter for frying the pancakes
Peaches, banana, honey, and gluten-free nuts, to serve
- Whisk the eggs with 1 tsp salt and 150ml water. Add milk and buckwheat flour. Add the oil at the end. Let it rest for 30 minutes.
- Melt the butter and use to cook the pancakes in the frying pan.
- Serve with peaches, banana, honey, and nuts.