Buckwheat and Hemp Pancakes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic



  • 105 g (3/4 cup) de buckwheat flour
  • 30 g (1/4 cup) hemp seeds
  • 1 pinch of salt
  • 3 large eggs (165 g)
  • 250g (1 cup) plant-based milk substitute
  • 15 ml (1 tbsp) light olive oil
  • 5 ml (1 tsp) vanilla extract


  1. In a bowl, combine flour, hemp seeds and salt. Make a well in the centre and add the eggs, plant-based milk substitute, oil and vanilla extract.
  2. Whisk vigorously until smooth.
  3. In a skillet previously heated and brushed with oil, pour about 85 ml (1/3 cup) of the mixture into the center of the pan and tilt the pan around to obtain a nice thin, round pancake. The pancake will be ready to turn when the sides rise and it is golden underneath.
  4. Then finish cooking on the other side.


Buckwheat and Hemp Pancakes from Cuisine l'Angélique.

Drizzled with a little molasses and served with fresh fruit, these pancakes are both nutritious and tasty.