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Buckwheat Pancakes with Coconut Whipped Cream & Fresh Berries

Healthy and dairy free, these buckwheat pancakes are a perfect weekend morning breakfast.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 6

Ingredients

  

Pancakes

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups coconut milk, shaken
• 1 large egg
• ½ teaspoon pure vanilla extract
• Oil or butter, for the skillet
• Berries for serving

Whipped Cream

• 1 14- ounce can coconut cream or full fat coconut milk, chilled overnight
• ½ cup powdered sugar
• ½ tsp vanilla extract

Instructions

 

• In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
• All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
• Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
• Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed.
• While the pancakes cook, remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
• Place hardened cream in a chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.
• To serve, layer pancakes with the whipped cream and berries. Serve immediately.

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