Go Back


Tania Pilcher | Fit Foodie Nutter
These gluten free buckwheat wraps are a perfect quick yet healthy fix for lunch or dinner. They only require 3 basic ingredients. Super easy, quick, healthy and hassle free. You can easily turn them into pancakes by making the batter a little thinner.   
5 from 4 votes
Prep Time 5 mins
Cook Time 10 mins
Resting time 10 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine British


  • 1 egg (or flax egg for a vegan friendly option: 1 tbsp ground flaxseed + 3 tbsp water)
  • 1/2 cup buckwheat flour
  • 1/4 cup plant milk
  • 1/4 tsp salt
  • Extra: wrap filling ingredients of choice
  • Oil of choice for frying


  • In a measuring jug, whisk an egg. {For a vegan option, make a flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water. Set aside for a few minutes to let the mixture get to gel consistency.
  • Add the flour, salt, milk and water to the jug and mix well until smooth batter forms.
  • Leave in the fridge for at least 10 minutes whilst you’re preparing the filling for the wrap. Alternatively, keep the batter in the fridge overnight and use the morning after. If the batter is too thick the next morning, add one or two tablespoons of water to thin it out. You’re looking for a slightly runny batter consistency (if you make it too thin, the wraps will turn out more like pancakes).
  • Grease the pan with a little oil and heat over medium heat. Pour around 1/4 cup of batter, swirl round the pan and cook for a couple of minutes on each side.