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:
- 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.
- Allow the mixture to rest for about 15 minutes so that the flaxseed can expand, making the batter creamy and thick.
- Heat a large non-stick pan over a medium heat, melting a little coconut butter in it.
- 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).
- Continue until all the batter has been used, then serve your pancakes with fresh raspberries, coconut yogurt and honey!