275ml/9½fl oz lactose free milk
1 free-range egg
1 tsp vegetable oil
110g/4oz buckwheat flour
1 tsp gluten free baking powder
1 tsp vegetable oil, for cooking
1 lemon, juice only
1 orange, juice only
Place the milk, egg, salt and oil into a large bowl and mix well.
Sift the buckwheat flour into a separate bowl with the gluten free baking powder.
Add the buckwheat flour to the milk mixture gradually, stirring constantly until a smooth batter is formed.
Allow the batter to rest for thirty minutes prior to cooking.
Add teaspoon of oil to a hot pan, pour in an eighth of the mixture and cook for 1-2 minutes on each side, or until golden on each side.
Remove from the pan and place between sheets of baking paper and keep warm while repeating the process with the remaining mixture to create eight pancakes.
To serve, place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice.
Recipe adapted from: Good Food