Buckwheat Pancakes with Coconut Whip Cream

A healthy, gluten-free take on Buckwheat Pancakes with light and fluffy coconut whip cream.

If you’re looking for a delicious and nutritious breakfast, these buckwheat pancakes are the perfect choice. Made with naturally gluten-free buckwheat flour, they’re hearty, flavourful, and incredibly easy to prepare.

Paired with a simple homemade coconut whip cream, this recipe creates a light, fluffy, and satisfying stack that’s ideal for weekend brunch or a nourishing start to your day. Whether you’re exploring gluten-free cooking or simply love wholesome pancake recipes, these buckwheat pancakes deliver both comfort and clean ingredients in every bite.

I was so lucky to have Stella, an enthusiastic, creative fourteen-year-old who is my friend’s beautiful daughter, help me make, decorate and eat these yummy pancakes with berries and coconut cream. We had so much fun together cooking,  decorating, stacking and enjoying them with her sister Jasmine.

Why not put a ferment like miso in your pancakes to make them more yummy and lighter.  Filled with healthy probiotics- those lovely microorganisms will nourish your gut and boost your immune system and are sugar-free.

INGREDIENTS 

• 1 teaspoon Shiro unpasteurized fermented miso
• 1 cup finely chopped banana
• 1 cup buckwheat flour
• 1/2 cup brown rice flour or ground almonds
• 2 tablespoons arrowroot or sago powder
• 2 teaspoons baking powder
• 1/4 teaspoon sea or Himalayan salt
• 1 ½ cups or more almond or soy milk
• 2 tablespoons ground flax or chia seeds
• ¼ cup applesauce (optional)

Filling

• Bananas
• Strawberries or other berries
• Pomegranate seeds
• Coconut Yoghurt

METHOD

1. Blend the miso and banana until creamy and smooth, then place into a large bowl. Now whisk in the rest of the dry ingredients ( buckwheat flour, rice flour, arrowroot, baking powder, salt, and cinnamon).
2.  In a medium bowl, whisk together the plant milk and ground flax or chia seeds. Set aside for 5-10 minutes. Pour this onto the dry ingredients and whisk the batter until no lumps remain. (Adjust liquid content as needed) You can set this aside for a few minutes or hours. It will just keep fermenting.
3. Heat a skillet and then lightly oil it. Scoop a heaping 1/3 – 1/2 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks darker in colour and firmer.
4. Flip and cook for another couple minutes until lightly golden. Adjust heat as needed. Repeat for the other crepes.
5. Stack and serve with Coconut yoghurt or Coconut Whipped Cream* and fresh chopped berries or simply serve with pure maple syrup.

TIPS

If using frozen blueberries, thaw first and drain excess liquid.

If at any time your batter is too thick or if you want thinner pancakes, simply thin it out with plant-based milk.

Coconut Whip Cream

Ingredients

• 11 can full-fat coconut milk, refrigerated upside-down for 24 hours
• 1-tablespoon arrowroot flour
• 1-tablespoon maple syrup
• ½-1 teaspoon pure vanilla extract

METHOD

1. Open the can of coconut milk from the bottom and scoop the layer of white, fatty goodness into a mixing bowl (save the coconut water for a curry or drink.)
2. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Add the maple syrup and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
3. Whipped cream is best served immediately, but can be stored in an airtight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.