These pancakes use buckwheat grouts which are naturally gluten-free and have a slightly nutty flavor. Once soaked, the buckwheat grouts become soft and “activated”, meaning that their nutrients are easily absorbed and also making them easy to digest.
When we blend activated buckwheat, it becomes a creamy batter that doesn’t require any flour. This recipe requires a few moments of prep to soak the buckwheat grouts and place a can of coconut milk in the fridge overnight. In the morning, the batter comes together very quickly though and pancake feast is on it’s way!
Buckwheat Pancakes with Raspberry Rose Cream & Toasted Coconut
Healthy vegan and gluten free pancakes made with buckwheat grouts, served with a quick raspberry cream made with coconut whip!
Servings: 2
Ingredients
Sprouted Buckwheat Pancakes
- 1 cup buckwheat grouts (raw, not kasha)
- 2 cups Water
- 1/4 tsp Sea salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp psyllium husks or psyllium powder
- Coconut Oil (for cooking)
Raspberry Rose Cream
- 1 can full-fat coconut milk (refrigerated overnight)
- 1/2 cup raspberries (fresh or frozen)
- 1/2 tsp rosewater (can increase to 1 tsp to taste)
- 2 tsp light maple syrup or coconut nectar
Toppings
- unsweetened coconut flakes (toasted)
- maple syrup
- raspberries (fresh or frozen)
Instructions
Pancakes:
- Cover the buckwheat grouts with water and allow to soak for a minimum of 2 hours, or overnight. Drain and rinse very well.
- Add the soaked and drained buckwheat grouts to a food processor or high-speed blender pitcher, along with 2 cups of fresh water, sea salt, vanilla, baking powder and psyllium husks. Blend until completely smooth. Preheat the oven to 250 degrees F for keeping pancakes warm as you cook.
- Heat a cast iron skillet or non-stick pan over medium high heat. Add coconut oil to the pan to melt, then pour 2-3 tablespoons of batter for each pancake. Cook until bubbles appear on the top-side of the pancake and the underside is nicely browned. Flip and cook for 1-2 minutes longer, then remove to a baking sheet. Continue with remaining batter, adding additional coconut oil to the pan between each batch to keep pancakes from sticking. Keep pancakes warm in the oven until ready to serve.
Raspberry Rose Cream:
- Remove the can of coconut milk from the fridge and open the can. Carefully scoop out the solid cream, reserving the remaining liquid for another use.
- Add the coconut cream to a blender or food processor with the remaining ingredients and blend until smooth. Taste and add more sweetener or rosewater to taste.
Serving:
- Stack pancakes on each plate, top with a dollop of raspberry rose cream, a drizzle of maple syrup, extra raspberries and some toasted coconut flakes.
- Enjoy!