Buckwheat Vegetable Pancakes
Sift the buckwheat flour into a bowl and make a well in the centre.
Whisk rice flour with 2 tablespoons of water in a separate small bowl, until thick and frothy.
Once mixture is thick and frothy, add this to the buckwheat flour, then add 3/4 cups of water. Beat with a wooden spoon until all ingredients are well combined and smooth.
In order to create a creamy consistency, add 3-4 tablespoons of milk.
Pour the batter into a jug and stir in vegetables. Brush an 8-inch (20) frying pan with a suitable oil, and heat it over medium.
Pour enough batter to cover the bottom of the pan thinly, and turn the pancake over with a spatula once the top of it begins to set.
Once cooked, transfer the pancake to a plate and repeat with the remaining batter, making sure you grease the pan between batches.
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