Gluten Free pancakes

Another Gluten-free cooking for kids recipe

Our favourite breakfast pancake - serve with sweet or savoury toppings. Make them big or small, or make them in funny shapes for the hard to please.



Preparation time

2 minutes


1 cup ground Almonds
1 cup buckwheat flour
1 cup milk
1 cup water
2 eggs


Whisk all the ingredients together in a bowl. Fry in a hot pan with a tiny smidgen of butter. They should develop little holes if the temperature is right and look like a flat crumpet. When the top has stopped looking wet and shiney then turn and cook on the other side.


This recipe keeps well in the fridge for up to 3 days in an airtight container. Pancakes can be eaten cold and added to children's snack boxes.