These are a great alternative to bread/ toast and can be used at breakfast, lunch, dinner or as a snack. They keep well in the fridge for about a week or can be frozen.
These are great to top/ serve with savoury options if you want a slightly sweeter version add 1 tbs of sugar to the flour at stage 2 and add 1 tsp of vanilla extract to the milk and egg mix.

1 cup (120g) buckwheat flour
1/2 cup (65g) oat flour
1 ¼ cups (295ml) milk, dairy or non-dairy
2 tablespoons fresh lemon juice or white vinegar
4 tablespoons (56g) unsalted butter, melted, plus more for skillet
3/4 teaspoon bicarbonate of soda
1/2 teaspoon fine sea salt
1 large egg

Combine the milk and lemon juice, then set aside for five minutes. This mixture mimics buttermilk, which makes the pancakes fluffy when mixed with the bicarbonate of soda later in the recipe.

Meanwhile, whisk the buckwheat flour, oat flour, baking soda, and salt in a medium bowl.

Whisk the egg and vanilla into the milk mixture (it will be thicker now).

Make a well in the centre of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.

Heat a large skillet (or griddle) over medium heat. The pan is ready if a little water splatters onto the surface, dancing around the pan and eventually evaporating.

Lightly brush the skillet with melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over, about 2 minutes.

Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.