Buckwheat Pancakes with Berries


Buckwheat Pancakes with Berries

Happy Pancake Day! I am celebrating with these simple 4 ingredient pancakes - a modern take on a traditional recipe using buckwheat, a little ancient super grain, which is gluten free despite the name.  They are the lightest, fluffiest pancakes and delicious and healthy too.  Topping choices might include fresh berries, a strawberry sauce or perhaps banana and peanut butter.


  • 140 g buckwheat flour
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 170 ml milk of choice I used almond milk
  • 250 g strawberries
  • 180 g blueberries
  • 15 g coconut palm sugar


  • Firstly blend the coconut palm sugar until it resembles a fine powder. Set aside.
  • Measure out half of the strawberries and blend until they become a smooth liquid. Set aside.
  • Separate the egg whites and yolks into two separate bowls.
  • Place the flour, milk and baking powder in the bowl with the egg yolks and whisk until thoroughly mixed.
  • Whisk the egg whites in the other bowl until they hold a soft peak.
  • Fold the fluffy whites into the pancake mixture with a large metal spoon, taking care not to flatten the air bubbles too much.
  • Heat a non-stick frying pan over a medium heat and spoon a small amount of the mixture into the pan. Cook for around 2 minutes or until the pancake turns golden brown underneath.
  • Flip the pancake with a plastic spatula and cook the other side until it looks the same. Repeat until all the mixture has been used.
  • Stack the pancakes on a plate, top with the remaining strawberries and blueberries and pour over the strawberry coulis. Dust with the powdered coconut palm sugar, serve and enjoy!.