Buckwheat pancakes with salted caramel

GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE

Delicious fluffy buckwheat pancakes served with vegan salted caramel, coconut yoghurt and berries. This is a beautiful breakfast to make that’s so nourishing, and healthy. Whats not to love!

Notes on ingredients

Buckwheat flour

I love to use buckwheat flour in recipes for pancakes, as it adds such a wonderful nutty texture, its actually a seed and not a grain and is not related to wheat which makes it gluten-free. Read more about how to cook with buckwheat in my article. A guide to buckwheat in allergy free cooking

Feel free to swap the buckwheat flour for oat flour which you can simply do by whizzing up whole oats in your Nutri bullet, if you are gluten-free be sure to use GF oats.

Milk

I have my favourite brands that I always use, the barista variety of milk is thicker,creamier and more heat stable meaning in cooking it wont split or curdle like the watery milks often do. I always use rude health milk as its free from crappy emulsifiers and additives that can cause IBS type symptoms.

Flax eggs

If you want to make these vegan and soy free, use 2 flax eggs instead of eggs. Here’s the recipe.

Yoghurt

I had If you haven’t tried this brand of dairy-free yoghurt by coconut collaborative, you absolutely must. It’s one of the better ones on the market and doesn’t have soy in the ingredients.

Ingredients

Tips on how to make the best pancakes

• Ensure the bicarb is no longer than 6 months old, & don’t sub this ingredients this is what helps the pancakes to become fluffy.

• Always do a test pancake first, so that you can determine if the pan is hot enough. The pan should just be smoking but not quite.

• Sift the dry ingredients.

• Don’t over mix the batter, but always leave to sit for 10 minutes especially if you are using flax eggs as the batter needs a bit of time to thicken.

• Use a good quality non stick frying pan.

What can I add to my pancakes?

• As a variation you could add chocolate chips to this pancake recipe with some orange extract and serve it with some coconut yoghurt mixed with cacao powder and honey or maple syrup and serve with some orange segments and strawberries.

• Add some caramelized bananas, peaches or plums to serve with these pancakes

• Ice cream if your eating this for dessert

• Chocolate nicecream ( banana ice cream with 2 ingredients.)

• Caramelised bananas

• Coconut cream ( try this brand)

• Chia jam try this recipe

Step by step

3 portions - 30 minutes cooking & prep time

Recipe

• 8oz buckwheat flour

• 350 ml plant based milk

• 1 tsp bicarb of soda

• 1.5 tsp baking powder

• 2 eggs or 2 flax eggs

• coconut oil to fry the pancakes

• berries and coconut yoghurt to serve

Salted date caramel sauce

• 10 medjool dates

• 1 tin coconut milk

• 1 tsp vanilla extract

Method

1. To make the date sauce add all the ingredients to a saucepan and bring to the boil and leave to boil rapidly for 15 minutes once cooled blend in a Nutri bullet or similar and finish with a sprinkle of sea salt.

2. To make the pancakes blend or beat together the flour, eggs ( or flax eggs), milk, bicarb and baking powder. Leave to sit for 10 minutes.

3. In a frying pan melt some coconut oil and then spoon the pancake mixture to make mini pancakes ( or cheat like I did and use round cutters to perfect the size after you have cooked the pancakes.) Fry on both sides for a couple of minutes.

4. Assemble the pancakes in a bowl with fruit, yoghurt and drizzle over the salted caramel sauce.

Food shopping tips

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And it’s cheaper than the health stores or supermarkets, don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Here’s the link. Use my code KAM10 for £10 off your first order ( £50 minimum order for the first shop).

This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.

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