1 cup buckwheat flour
2 tablespoons potato flour or ground yellow maize flour
2 tablespoons coconut flour
2 teaspoons gluten-free baking powder
1/8 teaspoon Himalayan salt
1½ cups coconut milk
1 tablespoon melted coconut oil
1–2 teaspoons grapeseed oil
To make the pancakes, combine the buckwheat flour, potato flour, coconut flour, baking powder and salt in a large bowl.
Add the coconut milk, coconut oil and ½ cup water and whisk well. The amount of water you need depends on how thick you prefer your batter; add a bit more for thinner batter.
Heat a non-stick frying pan over medium heat. Brush the pan with some of the grapeseed oil.
Pour ¼ cup of the batter into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Turn and cook the other side for 2 minutes, or until cooked through. Transfer to a plate and keep warm.
Cook the remaining batter in the same way, adding more grapeseed oil to the pan as needed. You should have enough batter to make eight pancakes.