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3-Ingredient Pancakes (Gluten & Egg-Free)

Prep Time 2 minutes
Servings 10


  • 2 cups & 2 tablespoons buckwheat flour 330g
  • 1 ½ teaspoons sea salt
  • 3 cups cold water 750ml
  • Vegetable oil to grease the pan


  1. Mix the three ingredients together to get dough that is lump-free. Cover with cling film and refrigerate for a couple of hours.
  2. When ready to make the galettes, place a pan over a high heat. Grease lightly with kitchen paper dabbed in vegetable oil.
  3. When the pan is really hot, pour enough of the liquid to coat the pan. Rotate the pan to distribute the batter evenly.
  4. Cook for a couple of minutes, until it the pancake is dry underneath and easy to flip or turn over with a wooden spatula.
  5. Cook the other side for another minute. You can add your filling now or pile up your galettes on a plate for later.
  6. Repeat until you have used all the batter. In between pancakes, grease the pan using oiled kitchen paper.