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–+ servings
buckwheat pancakes and syrup

GF Buckwheat Pancakes with Berry Sauce

Print Recipe
Course Breakfast
Cuisine Gluten-Free, Healthy
Servings 4

Ingredients

  • 1 1/4 cups fresh organic berries blueberries, raspberries, strawberries, blackberries, or a mix
  • 1 3/4 cups buckwheat flour
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • pinch of sea salt
  • 1 1/4 cups rice milk or other non-dairy milk
  • 1 large egg or egg substitute like EnerG, or flax-egg
  • 1-2 TBSP coconut oil
  • Organic Maple syrup to serve

Instructions

  • Place fresh berries in a Vitamix or food processor and puree until smooth. (If using blueberries along with other berries, don’t puree the blueberries as their flavor will be lost when mixed with other berries.) Set aside.
  • Mix together buckwheat flour, baking powder, cinnamon, and salt in a mixing bowl.
  • In another bowl whisk the rice and egg or egg replacer. Pour egg mixture into dry ingredients, whisking constantly to form a smooth batter.
  • Heat a cast-iron skillet and brush the sides and bottom with coconut oil. Then spoon a bit of batter into the skillet to make a thin pancake. Cook for 2-3 minutes, then turn when the edges bubble.
  • Continue cooking pancakes until the batter is gone, keeping them warm in the oven or over a bowl of hot water. If using blueberries, stir them into the mixed berry sauce. Drizzle pancakes with maple syrup and berry sauce.