Fruit Filled Gluten Free Pancake

Cinnamon Buckwheat Pancakes with Fruit Filling by Josephine Ashby

This pancake batter can be made up to a day in advance and stored, covered in the fridge. Even if you are not making it a day in advance the mixture benefits from being left to stand for an hour before cooking the pancakes. Serve with berries, stewed fruit, jam, cream, soya yoghurt, coconut yoghurt, lemon juice or maple syrup. See Creamy Fruit Filling recipe below.

Gluten free, dairy free

Serves 4


110g/4oz buckwheat flour

½ tsp of salt

1 tsp ground cinnamon

1 free range egg, beaten

2 cups of almond milk (or other type of milk)

Butter, olive oil or coconut oil for frying


  1. Combine the flour, salt and cinnamon in a mixing bowl and make a well in the centre.
  2. Stir in the beaten egg, then add the almond milk gradually until you have a smooth batter. Leave to rest for an hour or more.
  3. Heat some oil in a frying pan and drop tablespoons of the batter into the pan.
  4. Cook for a few minutes until the underside is starting to brown before gently turning over. Cook for a couple more minutes until cooked.
  5. Continue until you have used all the batter. To keep the pancakes warm transfer them to an oven proof dish, cover and keep in a warm oven on a low heat.

Creamy Fruit Filling


½ cup of apples stewed with cinnamon

2 cups of yoghurt (could be Greek yoghurt, coconut yoghurt or soya yoghurt)

1 cup of mixed berries (use defrosted frozen berries if you don't have fresh)

Honey or maple syrup if extra sweetness is desired


  1. Swirl all the ingredients together in a bowl.
  2. Spread the mixture onto a pancake, put another pancake on top to make a pancake sandwich and devour immediately!