120g Frozen Sweetcorn / 110g Fresh Sweetcorn

100g Buckwheat Flour

1 Egg

250ml Milk (lactose free if preferred)

1 level tsp Baking Powder (gluten free if preferred)

1tsp Thyme

Pink Himalayan Salt and Pepper

2tsp Coconut Oil


  • Cook the Sweetcorn and drain well
  • Add the Sweetcorn to a blender and whizz for a minute
  • Bar the Oil add all the other ingredients and blend until a smooth batter is formed
  • Add ½ tsp of coconut oil to a frying pan on a low/medium heat and melt
  • Spoon 2tbsp of batter into the frying pan for each pancake and cook for 1 minute on each side
  • Repeat the process until all the batter has been used
  • Serve covered in Avocado / Lemon / Olive Oil / S&P

Makes: 8-12 pancakes, depending on size