100g buckwheat flour (or mix with other gluten-free flour)
50g arrowroot
180ml rice milk (or almond milk if you\'re not avoiding nuts, or soya milk if you\'re not avoiding legumes eg: on the Best Bet Diet)
120ml water
pinch of salt

Sieve and mix together the buckwheat flour and arrowroot in a bowl.

Mix the rice milk, water and salt together, and add it gradually to the mixture in the bowl until it is a thick pouring consistency.

Heat a greased non-stick frying pan, and pour enough mixture into the pan to cover the base thinly.

Cook and flip until golden brown on both sides.

Serve with maple syrup / sliced banana / runny strawberry jam / stewed apples with cinnamon / smoked salmon and wilted spinach or any other filling of your choice.