Side Pannel
Buckwheat Pancakes with Berry Sauce
Buckwheat Pancakes with Berry Sauce
- Recipe Submitted by Strawberry on 03/21/2014
Category: Sauces, Berries, Cakes
Ingredients List
- ½ cup buckwheat flour
- 1/3 cup whole wheat flour
- ½ tsp salt
- 1 Tbsp coconut palm sugar, optional sucanat
- ¼ tsp cream of tartar
- 2 tsp baking powder
- 1 egg, slightly beaten
- 1 cup almond milk
- 1 tsp coconut oil, melted (optional, pure unsalted butter)
- For Berry Sauce:
- 1 cup mixed berries (raspberries and strawberries)
- ¼ cup cold water
- 2 tsp honey
Directions
Begin with the Berry Sauce:
In a saucepan, combine the mixed berries, water, and honey. Simmer the fruit while gently smashing with the back of a spoon. Allow to simmer until the mixture has thickened.
Remove from heat and cool until ready to serve.
For the Pancakes:
Combine all of the dry ingredients in a large mixing bowl. Make a well in the center.
Combine the egg, almond milk, and coconut oil in a separate bowl. Whisk until well combined. Pour into the dry ingredients and whisk until smooth.
Heat a non-stick frying pan over medium heat until droplets of water sizzle on the service. Add a couple of drops of oil and pour ¼ cup of batter into the frying pan. Cook until bubbles appear on the batter”™s surface. Gently flip and cook until golden brown.
Repeat until all the batter has been used.
In a saucepan, combine the mixed berries, water, and honey. Simmer the fruit while gently smashing with the back of a spoon. Allow to simmer until the mixture has thickened.
Remove from heat and cool until ready to serve.
For the Pancakes:
Combine all of the dry ingredients in a large mixing bowl. Make a well in the center.
Combine the egg, almond milk, and coconut oil in a separate bowl. Whisk until well combined. Pour into the dry ingredients and whisk until smooth.
Heat a non-stick frying pan over medium heat until droplets of water sizzle on the service. Add a couple of drops of oil and pour ¼ cup of batter into the frying pan. Cook until bubbles appear on the batter”™s surface. Gently flip and cook until golden brown.
Repeat until all the batter has been used.
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