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.
Ingredients
- 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
Instructions
- 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!.