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Recipes Breakfast Lunch Gluten-free Sugar-free

There's nothing like a leisurely weekend breakfast, and in my opinion pancakes are indispensable. Some time ago I posted a recipe for American pancakes made with spelt flour. Now I thought it was time for a gluten-free version! So I got to work on a recipe and I can tell you: these gluten-free and sugar-free buckwheat pancakes are 'to die for!'

Recipe

Buckwheat Pancakes

These pancakes are utterly delicious. Perfect for breakfast, lunch or as a dessert after a light meal.

Course	Breakfast
Kitchen	American
Servings	10 pancakes

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Mixing bowl
Hand mixer
Food processor
Frying pan
Saucepan
Blender
Spatula

Ingredients

175 g buckwheat flour
200 ml plant-based milk (e.g., almond milk)
1 egg
1 teaspoon cream of tartar baking powder
1 teaspoon baking soda
a generous pinch of salt
250 g frozen raspberries
250 g frozen blueberries

Gluten-free buckwheat pancakes recipe

Use a food processor or a hand mixer. Put all ingredients into the mixing bowl and blend for 1–2 minutes until you have a smooth pancake batter. It should remain a little thick.
Make the pancakes one at a time in a frying pan, or several at once if you have a large pan. Use a little coconut oil and once plenty of bubbles appear on the top of the pancake, flip it.
Meanwhile put the blueberries and raspberries in a small saucepan and heat on low to thaw. Stir occasionally. When the fruit is thawed, put it in a blender and puree until you have a smooth sauce.
Serve the pancakes with the sauce on the side and optionally some fresh fruit.

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These buckwheat pancakes are a delightful gluten-free alternative to the classic pancake. The buckwheat flour gives them a slightly nutty flavour that pairs perfectly with the tangy berry sauce.

Serve the pancakes immediately after frying for the best results. You can also make the berry sauce ahead of time and store it in the fridge. Add some fresh fruit or a spoonful of coconut yoghurt for an extra tasty topping.