On my cleanse I’m allowed buckwheat! Yay! It was like being handed the keys to happiness. I love sourdough bread, and I do ok on it, but with a Coeliac mum and enough examples of gluten intolerance in my family it’s a good idea I don’t get too dough happy.

Having buckwheat crepes is fantastic at curbing those bread cravings.

Now, before I actually share this amazing recipe I have to give credit where credit is due. My poor sister has spent countless hours researching and concocting the perfect buckwheat pancake/crepe recipe. Her daughter is very, very gluten intolerant and coming up with an alternative was imperative. My sister doesn’t settle for anything but the best.

So here it is. By far, the SIMPLEST buckwheat recipe. Did I mention that these are Gluten-Free? Buckwheat also supplies around 10% of the daily recommended intake of three of the Vitamin Bs. There is a significant amount of fibre, a host of other minerals, a good dose of protein and it’s very low in fat.


What you’ll need:

  • 2 cups of buckwheat flour
  • Water
  • Whey

What to do:

  • Overnight, soak your buckwheat in a little water and whey (the runny liquid on the top of your yoghurt). If you don’t have whey, water is fine.
  • In the morning your mixture will be quite thick. So, as you are whisking it keep adding in water until you get a runny crepe like consistency
  • Heat a non-stick pan (trust me, it HAS to be non-stick) to a really HOT temperature. The hotter, the better. Don’t add any oil/butter to the pan. Keep it naked.
  • Pour in some mixture and swirl it around to ensure you are getting a nice, even circle. If your pan is hot enough it’ll be less than 30 seconds before it starts to bubble. Give it a good flip and brown it up to your liking.
  • Take it off and make sure you AIR it on a wire tray.
  • You can make a big batch and store in the fridge for a few days (or even the freezer!) Just lay a bit of baking paper between each once.


From here, go CRAZY. Get wild with your buckwheat. You can sweeten it up with honey and fresh fruit. Roll up some of my healthy nutella inside (great for a kids snack!). Have it for breakfast with a fried egg and lots of veggies.

Or this bad boy I had for lunch the other day…TRY THIS:


  • Buckwheat crepes x 2 (they are a little larger than my hand)
  • A mushroom, coriander, onion and eggplant fry
  • A big dollop of natural yoghurt with Z’artar (dried oregano and herbs) with olive oil

I have a confession to make. One night, for dinner, I just had buckwheat crepes, blueberries and natural yoghurt.

Go, on… get your buckwheat on.

Saha to you,




  1. I just made some buckwheat flour with my Vitamix (should I have activated my buckwheat first?) and have it soaking in some water. Should I put it in the fridge or just covered on the bench? Smells a bit grainy but perhaps I'll add some coconut milk instead of water tomorrow morning before cooking – do you think that would work? X

  2. Hi Simone, I prefer to soak, it's better for digestion. I soak in water and some whey. I then cover and put it in the fridge. I'm not sure about the coconut milk – try it, but you might need to keep the batter a little thicker than 'crepe style' and make pancakes. The crepes are multi-talented. You can roll them up as wraps because they are thin enough whereas pancakes are just pancakes!

  3. Woohoo! Thanks for the recipe! I will certainly make it! This must also be great with home sprouted alfalfa/lentils/mung beans (I love home sprouting) and avocado. I must try your mushroom, coriander, onion and eggplant fry mix. Time to experiment!

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