gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce
Good morning. I hope you’re having a lovely, relaxing, peaceful, Sunday.
I also hope you reserve Sunday as your breakfast, fun-day.
There should be one day a week where you throw caution to the wind and allow yourself an amazing, indulgent, breakfast.
Let your vegetable smoothies, scrambled eggs, and oatmeal get you through your week.
Sundays are special.
Sundays are for comfort and peace and for starting the morning off with something beautiful.
Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce
*Gluten free, dairy free, grain free (buckwheat is a seed)
*Makes 12 medium to large pancakes
Separate the eggs and beat egg whites to stiff peak. Set aside. Measure the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl and whisk. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.
Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.
Top with dairy free butter, pure maple syrup, and Sweet Cherry & Blueberry Sauce.
Grain Free Dairy Free Pancakes
*Serves 2-3Â
*Makes about 12 medium to large pancakes
2 Organic Eggs, Separated
2 1/2 Cups of Organic Milk (my favorite is full fat coconut milk)
1 teaspoon of Pure Vanilla Extract
1 Cup of Organic Buckwheat Flour (I also like grind buckwheat groats and make my own buckwheat flour. The groat flour makes for a bit of a fluffier pancake and less of a buckwheat flavor, but both versions are very good.)
1/2 Cup of Organic Coconut Flour
1/2 Cup of Arrowroot
1 teaspoon of Double Acting Baking Powder
1 teaspoon of Baking Soda
1 teaspoon of Organic Coconut Crystals
1/4 teaspoon of Iodized Sea Salt
Separate the eggs and beat egg whites to stiff peak. Set aside. Sift the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.
Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.
Sweet Cherry & Blueberry Sauce
*The amount of fruit and thickener used will vary depending on the amount of people you’re serving
1 Cup of Frozen Organic Sweet Cherries
1/2 Cup of Frozen Organic Blueberries
1 Tablespoon of Coconut Sugar
2 Tablespoons of Water
About 1 1/2 Tablespoons of Arrowroot Dissolved in 1 1/2 Tablespoons of Cool Water
Heat the fruit, coconut sugar, and 2 Tablespoons of water in a small saucepan over medium low heat. Bring to a simmer and simmer for 6-8 minutes, stirring occasionally. Slowly drizzle the Arrowroot mixture into the fruit stirring. It will thicken upon cooking. You want it of drizzling consistency. If it becomes too thick, just add a teaspoon or so of water to loosen it.
7 Comments on “Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce”
Leave a Reply
gluten free zen 
I love cooking with buckwheat.. Love the texture of it.. these look very good.. !
LikeLike
Me too! Buckwheat pancakes are my favorite!
LikeLike
Omg<3 looks so good! thank you for sharing.
http://www.sillycrazylove.com
LikeLike
Thank you SillyCrazyLove! 🙂
LikeLiked by 1 person
It’s so true. At least once a week I like to indulge in a special breakfast. These pancakes with the beautiful sauce sound amazing xx
LikeLike
These photos made my mouth water … I already had breakfast … might need to make them for dinner 😉
LikeLike
Definitely! They are delicious any time of day. 🙂
LikeLike