Buckwheat Berry Pancakes Recipe

Name: Buckwheat Berry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 cup Buckwheat Flour; 1/2 cups Gluten Free Flour Mix (I Used Trader Joe's); 1/2 cups Tapioca Starch Or Arrowroot Starch; 1/2 teaspoons Stevia Powder; 1/2 teaspoons Baking Soda; 2 teaspoons Cream Of Tartar; 1 teaspoon Xanthan Gum; 1/2 teaspoons Salt; 1/2 cups Mixed Berries (fresh Or Frozen), Slightly Chopped; 1-3/4 cup Plus 2 Tablespoons Almond, Rice, Cashew, Coconut Or Flax Seed Milk, Divided Use; 2 whole Flaxseed Meal Eggs (Or Use Same Number Of Real Eggs If Tolerated); 2 Tablespoons Unsweetened Raspberry Or Strawberry Fruit Spread; Grape Seed Or Sunflower Oil, For Greasing Skillet; FOR THE SAUCE:; 4 Tablespoons Fresh Or Frozen Mixed Berries; 4 Tablespoons Cashews, Soaked In Water For 30 Minutes Then Drained; 1/8 teaspoons Stevia Powder; 4 Tablespoons Coconut Cream; 1/2 cups Preferred Milk

Servings: persons

FOR THE PANCAKES:
1 cup Buckwheat Flour
1/2 cups Gluten Free Flour Mix (I Used Trader Joe's)
1/2 cups Tapioca Starch Or Arrowroot Starch
1/2 teaspoons Stevia Powder
1/2 teaspoons Baking Soda
2 teaspoons Cream Of Tartar
1 teaspoon Xanthan Gum
1/2 teaspoons Salt
1/2 cups Mixed Berries (fresh Or Frozen), Slightly Chopped
1-3/4 cup Plus 2 Tablespoons Almond, Rice, Cashew, Coconut Or Flax Seed Milk, Divided Use
2 whole Flaxseed Meal Eggs (Or Use Same Number Of Real Eggs If Tolerated)
2 Tablespoons Unsweetened Raspberry Or Strawberry Fruit Spread
Grape Seed Or Sunflower Oil, For Greasing Skillet
FOR THE SAUCE:
4 Tablespoons Fresh Or Frozen Mixed Berries
4 Tablespoons Cashews, Soaked In Water For 30 Minutes Then Drained
1/8 teaspoons Stevia Powder
4 Tablespoons Coconut Cream
1/2 cups Preferred Milk

1
In a large mixing bowl combine the dry ingredients (flour through salt) and set aside.
2
In a small electric chopper lightly chop the mixed berries and 2 tablespoons dairy-free milk.In a small mixing bowl combine the chopped berries and milk with the remaining milk, eggs and berry fruit spread. Add mixture to dry ingredients and mix thoroughly.
3
Heat a lightly greased skillet with grape seed or sunflower oil on medium heat. Using a 1/4 cup measure pour pancake batter onto skillet and cook for 3 minutes on each side or until golden and cooked through.
4
For the sauce: Place the mixed berries, drained cashews (I like to soak mine in water for 30 minutes, but this step is not necessary) , stevia, coconut cream and dairy-free milk into the electric chopper and puree until smooth.
5
Serve the pancakes with the sauce and pure maple syrup. Or omit the syrup for an amazing sugar free breakfast!
6
Notes:
7
1. For the two flax seed meal eggs combine 2 tablespoons flax seed meal and 6 tablespoons water.
8
2. We like to pour on the berry cream sauce (also dairy-free) and then drizzle with a little maple syrup. The syrup is optional if you're avoiding added sugar.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 cup Buckwheat Flour, 1/2 cups Gluten Free Flour Mix (I Used Trader Joe's), 1/2 cups Tapioca Starch Or Arrowroot Starch, and more.

Yes, Buckwheat Berry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Berry Pancakes

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