Tuesday, May 12, 2020

Light & Easy Buckwheat Pancakes With Strawberry Coulis

These Buckwheat Pancakes With Strawberry Coulis are light and easy; they are naturally dairy, gluten and oil free! These delicious buckwheat pancakes make any breakfast truly special. This great tasting recipe is perfect for a special occasion breakfast or brunch for company as well as the family.


Purchased or homemade buckwheat flour maybe used. 

Depending on the amount of liquid added to the batter, the pancakes maybe thick or thin; if thick they maybe served in a stack. If made thin, they maybe rolled up with the coulis inside. The pancakes taste absolutely fabulous either way. 

Apples, pears, bananas, or blueberries maybe added to the batter just before preparing the pancakes. Instead of the strawberries, other fruit maybe prepared as a coulis.

Leftover pancakes maybe stored in the fridge or frozen for longer storage. Pancakes maybe reheated in the skillet or oven.

Buckwheat pancakes 
About 12 pancakes
3-4 Servings


2 cups Straberries
2-3 Tbsp Maple Sugar/Syrup
1 pinch Sea Salt
1 squeeze Lemon juice (1 tsp)

1 1/2 cups Buckwheat flour
2 Tbsp ground Flax seeds
2 tsp Cinnamon
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1 Tbsp Lemon juice
1 -2 cups unsweetened Nondairy Milk 
1 tsp Vanilla extract
3 tbsp Coconut Sugar/Maple syrup

Powdered sugar for serving
Maple Syrup for serving



Wash and drain the strawberries. Reserve a few for garnishing. Dice the rest of the berries and place them in a bowl. Mash slightly with a fork and stir in the salt, maple sugar/syrup and lemon. Mix well and reserve.


Whisk together the lemon juice, 1 cup of milk, vanilla and coconut sugar or maple syrup in a bowl. Set aside.

Combine the flour, flax seeds, baking powder, salt and cinnamon together in a mixing bowl. 

Add the milk mixture to the flour mixture and gently stir together just until combined adding the rest of the milk as needed to get a thick but pourable batter. Let the batter rest for about 10-15 minutes. If batter is very thick, a little more milk or water maybe added.

Lightly coat a non-stick skillet with a little oil using a paper towel. Heat the skillet over medium heat.

Prepare pancakes by pouring about 1/4 cup of the batter into the skillet; you can quickly spread the batter gently in a swirling motion with the back of  a spoon to desired thickness.

Cook until bubbles appear and burst all over each pancake and the edges lift up slightly. Flip the pancakes and cook for another minute. Remove the pancake from skillet and place on platter.

Continue cooking the pancakes until all the batter is used stacking the pancakes as they are cooked.

Serve the pancakes hot with some of the coulis on top. Dust with powdered sugar. Drizzle a little maple syrup over the pancakes.


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