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.