Coconut and buckwheat pancakes (GF, Vegan) - Emily Skye

Coconut and buckwheat pancakes (GF, Vegan)

Coconut and buckwheat pancakes (GF, Vegan)

I love pancakes, yet having a gluten intolerance I cannot enjoy the ‘traditional’ pancakes without paying for it afterwards. Buckwheat is a fantastic flour substitute that makes such delicious pancakes that even you gluten lovers are going to want to switch!

This recipe has the added touch of coconut, adding a sweet and nutty flavour to your breakfast meal.

What you will need:

  • 180 g buckwheat flour
  • 400 ml coconut milk
  • 60 g ground flaxseed
  • 2 Tbsp. Sunflower seeds
  • 2 Tbsp. Pumpkin seeds
  • 2 Tbsp. Coconut oil (olive oil will also do)
  • 2 tsp. Gluten free baking powder
  • 1 tsp. Sesame seeds
  • 1/2 tsp. Sea salt

Optional extras for the top:

  • 2 Tbsp. Coconut yogurt
  • A handful of fresh raspberries
  • A drizzle of honey

Creating your meal:

  1. In a large mixing bowl, combine the flour, flax seed, seeds, baking powder, coconut milk, oil and salt. Make sure it is mixed well so there are no lumps.
  2. Allow the mixture to rest for about 15 minutes so that the flaxseed can expand, making the batter creamy and thick.
  3. Heat a large non-stick pan over a medium heat, melting a little coconut butter in it.
  4. Scoop a large spoonful of batter in for each individual pancake, cooking for about 3 minutes on one side, then flipping to cook for a further 2 minutes on the other side (or until each side turns golden).
  5. Continue until all the batter has been used, then serve your pancakes with fresh raspberries, coconut yogurt and honey!
  6. Enjoy! 

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