Gluten-free buckwheat pancakes

Gluten-free buckwheat pancakes with eggs, milk, coconut oil and berries: an easy recipe for moist pancakes with a nutty flavour and a gentle sweetness.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 12 g
• Carbs: 54 g

Ingredients

• 150 g buckwheat flour
• 2 organic eggs
• 200 ml milk
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1 handful of berries
• 1 tsp baking powder

Method

You’ll need: frying pan · mixing bowl · spatula

1. Mix the buckwheat flour and baking powder in a bowl.
2. Add the eggs, milk and maple syrup and stir everything into a smooth batter without lumps.
3. Heat a frying pan over a medium heat and melt a little coconut oil in it.
4. Add small portions of batter to the pan and cook the pancakes until bubbles appear on top. Turn them and cook the second side until golden brown.
5. Cook the rest of the batter in batches and keep the finished pancakes warm for a moment.
6. Arrange the buckwheat pancakes on plates and serve with fresh berries.

Good to know

These pancakes are quick to make and pleasantly hearty. Buckwheat gives them an honest, slightly nutty flavour that works especially well with the berries.

Swaps

Milk → natural yoghurt with a little water (a little more protein, creamier texture); maple syrup → mashed banana (no refined sugar, plus fibre); coconut oil → ghee (heat-stable, stronger flavour); berries → diced apple with cinnamon (brings pectin from the apple)

Allergens

Contains egg and milk; for coeliac disease, use certified gluten-free buckwheat flour. Usually fine for children; in pregnancy, use fresh eggs and pasteurised milk and keep good kitchen hygiene.