• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Buckwheat Pancakes with Berry Sauce

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


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.

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