Ingredients:

Refrigerated:

• 1 1/3 cup Almond milk, unsweetened
• 6 Eggs

Condiments:

• 2 tbsp Maple syrup

Pasta & grains:

• 1 cup Buckwheat groats, raw

Baking & spices:

• 2 tsp Cinnamon, ground
• 1/2 tsp Salt, fine
• 1 tbsp Vanilla extract

Instructions:

1. Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are finely ground into a flour.
2. Add the remaining ingredients and blend until smooth.
3. Heat a non-stick pan or crepe pan over medium-high heat. Spray the pan with cooking spray. Once the pan is heated, pour about 1/4 cup of the batter into the pan while turning it in a circular motion with one hand to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter.
4. Cook for 1 or so on one side until set. Flip and cook for another minute on the other side.
5. Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan with cooking spray every 2-3 crepes. Enjoy!

Reference: Brilliantly designed recipe, which is quick and simple for busy folk.  Thank you
http://blog.meaningfuleats.com

Cooking time: 1 minute per pancake (approx 30 seconds each side)
Preparation time: 10 minutes
Makes 4 pancakes

The Ingredients:

• 4oz Buckwheat flour
• 1 tsp sugar, sugar can be omitted and Stevia used instead
• 2  tsp baking powder
• 9fl 0z Lactose Free Milk or Soya Milk or DF alternative
• 2 tbsp water
• 2 tbsp oil
• Oil for cooking

The Method:

• Sift the flour into a bowl.
• Add the sugar and baking powder.
• Mix the water and oil with the milk.
• Add the milk mixture to the bowl and mix with a whisk or folk until it looks like a batter, don’t over mix though (it shouldn’t have bubbles).
• Add approx 2tsp of oil to a non stick frying pan, you may need more if your pan is bigger, make sure you move the oil around the pan as it heats until oil has touched the whole bottom of the pan (this will prevent it from sticking), continue to heat the frying pan until it’s smoking hot (be careful though, it’s very hot).
• Add one ladle of the pancake mixture to the frying pan and move it quickly around the pan until it’s covered the bottom.
• Lift the edge of the pancake and when it looks a little brown, flip it to cook the other side.
• When the bottom of the pancake is slightly brown serve and add your favourite topping (mine is simply just lemon juice and sugar, or blueberries).

ORANGE POLENTA CAKE
By Jamie Oliver

This is simply delicious, and Jamie Oliver has once again designed a lovely recipe.  The ingrediants may need some sourcing but for a luxury cake it's worth it. 
 
Ingredients:
    200 g unsalted butter, at room temperature,
          plus extra for greasing
    200 g demerara sugar
    3 large free-range eggs
    1 teaspoon vanilla essence
    200 g ground almonds
    100 g coarse polenta
    2 oranges, zest of
    1 teaspoon orange blossom water
    1 teaspoon gluten-free baking powder
    crème fraîche or plain yoghurt , to serve
 
For the syrup:
    250 ml orange juice, (from about 3-4 oranges)
    30 ml orange blossom water
    5 cardamom pods, crushed
    125 g golden caster sugar
(If you can’t find orange blossom water use 15 ml water & 15ml OJ )

Method:

1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm spring form tin, line the bottom and sides with baking paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix. Pour the mixture into the tin and bake for 40–50 minutes, until the surface is light brown and the cake is coming away slightly from the sides of the tin.
4. Remove the tin from the oven, leave to cool for 10 minutes, then turn out onto a plate. This cake will be quite moist and a little fragile, so handle carefully as you remove it.
5. To make the syrup, put all of the ingredients in a saucepan and simmer over a low–medium heat until reduced and thickened slightly, it should take about 10 minutes. Set aside to cool.
6. Prick the cake all over with a skewer, then brush generously with the syrup. Serve in slices with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

 
Reference:
http://www.jamieoliver.com/recipes/fruit-recipes/orange-polenta-cake/#sUT9DECVZtMmDP05.99