Pancakes or Pikelets – wheat, dairy, baking powder free

This is my first post, so I just go with what I whipped up today. Balance and diversity is healthy and some of my friends reduce wheat/gluten/dairy in their diet for various reasons, so I was curious if I could come up with a recipe of pancakes that’s edible and has a good texture as an alternative to my family classic (which comes later and is very *nom but milk and wheat based). This first try was rather successful (ate them too fast for a picture – sorry). I plan to play around with the ratios a bit, so check in occasionally!

Country style pancakes.

Country style pancakes.

Country Charm Pancakes

Fluffy with the solid rough (wholegrain-texture) charm of old-fashioned country food. Very yummy, medium flexible and browning nicely. There are two versions with different ratios of the ingredients leading to different texture further down.
Serves 2 (about 14 pikelets/2-3 medium-sized pancakes).
Preparation: 5 min
Inactive time: 5 min
Cooking time: 15 min

  • Mortar and pestle
  • Whisk
  • Bowl
  • Pan
  • Turner


  • 30 g rice flour
  • 30 g quick oats (or oat meal)
  • 30 g buckwheat (or buckwheat flour)
  • 10 g potato starch (or corn starch)
  • 20 g granulated sugar (or other)
  • 1 pinch salt
  • 2 Tbsp peanut oil (or other taste-neutral/nut-oil)
  • 50 mL water, lukewarm (take about 100 mL for pancakes)
  • 1 egg
  • Peanut or taste-neutral oil for frying
  • Icing sugar/maple syrup/ice cream/jam to serve


  1. Buckwheat in mortar.

    Buckwheat in mortar.

    Ground buckwheat in mortar.

    Ground buckwheat in mortar.

    Grind the quick oats with the buckwheat in the mortar to a coarse flour.

  2. Mix all dry ingredients in a bowl, add the oil, egg, water and mix and let soak for 5 min.
  3. Heat the frying oil in a pan and place pikelet or pancake-sized portions of the dough in the pan.
  4. Turn the pancake or pikelets when starting to brown on the edges and cook on the other side until done.
  5. Enjoy with your choice of topping.

I have made them again (thus the photos) and I have tried 2 further different ratios of rice, oat and buckwheat and got three very different types of pancakes.

Savoury pancake.

Savoury pancake.

Savory Suit Pancake

The second type I tried are identical to the above, apart from being entirely without rice flour. They break easier, are dark brown, but have a smoother texture somewhat the mouthfeel is potato-pancake like (not the taste). I like them, but they are very different and would probably suit a savory topping just great!

Changes to the ingredients compared to the Country Charm Pancakes

  • 0 g rice flour (yep, zero, nada)
  • 45 g quick oats (or oat meal)
  • 45 g buckwheat (or buckwheat flour)
  • 1 tsp sugar (if making a savory one)
  • 150 mL water (the dough becomes rather thick, add more if necessary)

Almost classic pancake.

Almost classic pancake.

Almost Classic Pancake

This one is again just like the recipe at the start of this post, apart from being entirely without buckwheat. It is the closest to the wheat based pancakes that I usually make. Yummy, very light in colour and fluffy.

Changes to the ingredients compared to the Country Charm Pancakes

  • 45 g rice flour
  • 45 g quick oats (or oat meal)
  • 0 g buckwheat (zero, nada)
  • 80 mL water (the dough becomes very thin)


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