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Buckwheat Pancakes with Papaya Purée

Serves 2


  • 1 cup buckwheat flour
  • 1 Tbsp brown sugar
  • 2 Tbsp potato starch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup rice milk
  • 2 Tbsp canola oil
  • Vegetable cooking spray, for frying
  • 2 papayas, peeled, seeded and diced
  • Brown rice syrup, to serve


  • Combine dry ingredients in a medium bowl. Add rice milk and canola oil, and whisk until well combined. If batter seems very thick, you may want add a little extra rice milk or water.
  • Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
  • With a ladle, pour batter to the size you prefer. Even out batter on skillet with back of a spoon. Cook pancake on medium high heat for a few minutes until bubbles appear. Flip over and continue frying until cooked (a properly cooked pancake appears dense and not sticky when cut in the middle).
  • Repeat previous step until batter is gone.
  • Purée diced papaya in a food processor. Ladle into a serving bowl.
  • Serve pancakes with papaya purée and brown rice syrup.