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!.