For a late breakfast on Sunday morning or any time on Shrove Tuesday, try this delicious combination of buckwheat pancakes served with smoked salmon and avocado. Recipe serves 4.

Mix flour, cinnamon, zest and baking powder in a large bowl. Add juice and gradually beat in the milk until the mixture forms a batter with a dropping consistency (coats the back of a spoon but still pourable).

Pancake served with avocado and salmon


  • 200g buckwheat flour
  • 2 tsp cinnamon
  • Zest of 1 orange
  • 2 tsp baking powder (gluten free)
  • Soya/Koko or almond milk (approx 250ml)
  • Juice from zested orange
  • Coconut oil
  • Smoked salmon
  • Lemon juice
  • Freshly ground black pepper


Put a heavy based frying pan on the heat.

Melt the coconut oil (1 tsp) to cover the bottom of the pan, pour off any excess. Pour a ladleful of the batter into the pan and cook for 2-3 minutes until bubbles appear, flip over and cook for another 2 minutes until golden. Repeat to make more pancakes using more coconut oil as necessary. Alternatively, the batter keeps well in the fridge in a sealed jar for up to 3 days.

Serve with slices of smoked salmon and avocado sprinkled with lemon juice and some freshly ground black pepper.