Buckwheat & Coconut Pancakes with Greek Yogurt & Raspberry Chia Jam

Buckwheat & Coconut Pancakes with Greek Yogurt & Raspberry Chia Jam

Pancakes for breakfast never get old, do they? I love a good stack of yummy pancakes in the morning that aren’t drowning in sugary syrup or topped with fatty bacon (is that really a thing?!). Instead, I’m into coconut pancakes or these gorgeous buckwheat pancakes. And then I thought, why not combine these two? Also, I’ve recently shared my delicious raspberry and chia jam with you guys (which only requires 3 ingredients!) that was made to be drizzled onto these pancakes! End of story. 

buckwheat minus the wheat 

Despite its misleading name, buckwheat is not a wheat. The edible portion comes from a plant that is related to sorrel and rhubarb – isn’t that surprising? Buckwheat is naturally glutenfree and therefore safe to consume for those who suffer from celiac disease or gluten sensitivity. These little groats are packed with nutritional goodies such as trace minerals (magnesium, manganese and copper), B vitamins (B6, pantothenic acid, folate, thiamin and niacin) as well as nutritional fiber. The carbohydrates we receive from buckwheat are complex, which means that you stay full for longer and that your blood sugar levels won’t spike, leaving you without energy and craving sugar. By soaking pseudo-grains such as buckwheat, amaranth and quinoa before consuming them, we reduce the anti-nutrient content; anti-nutrients are compounds found in plants that reduce our ability to absorb essential nutrients. Let’s get all excited about these health benefits and bake some goddamn pancakes! 

 

Prep Time: 5 min

Cooking Time: 25 min

Total Time: 30 min

Servings: 3-4

 

For this recipe you will need: 

1 cup buckwheat flour

400ml coconut milk

½ tsp cinnamon

½ tsp vanilla extract

1 tbsp date syrup 

1 tsp baking soda

1 tbsp shredded coconut

coconut oil for frying

 

to serve: 

Greek yoghurt

shredded coconut 

raspberry chia jam 

date syrup

 

Instructions: 

  1. In a bowl, whisk together the coconut milk, buckwheat flour, date syrup, cinnamon, vanilla, baking soda and shredded coconut until the batter is smooth and runny. 
  2. In a pan, heat 1 tsp of coconut oil and pour 4-5 small pancakes into it once the oil is hot. Flip the ancakes after 2-3 minutes or unil they are firm and lightly browned. Bake on the other side for another minute and repeat this until no batter is left. 
  3. Serve with Greek yoghurt, raspberry chia jam, shredded coconut and a few drizzles of date syrup – yum! Enjoy this moring aong with a good book to read and a lit candle. You are creating this time and space for you to enjoy stilness and nourish not only your body but also your mind. 

 

 



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