IT’S MY BIRTHDAY TOMORROW and I am sharing this amazing gluten free pancake stack recipe because this is my dream birthday breakfast!
I like to bake my pancakes. I know that technically makes them “ovencakes” but whatever. I like them this way because it means you don’t need oil to cook them – hello less fat! AND it means there is no need to deal with annoying pancakes that won’t flip and get stuck to the pan or your spatula. AIN’T NOBODY GOT TIME FOR THAT! You also don’t have to wash up a fray pan.. clean up is literally just throwing away your sheet of baking paper. This recipe is seriously a #WIN on like 6000 different levels…. obviously one of those levels being epic taste and extreme chocolatey sauciness.
Coconut buckwheat pancakes
- 1/4 cup buckwheat flour (you can make your own by blending buckwheat in the Nutribullet)
- 1/4 coconut flour
- 1/2 tbsp Coconut sugar
- 2 tbsp flax seed meal OR flax seeds ground into a powder using the Nutribullet (alternatively, you can use soaked chia seeds if you don’t have a nutribullet to grind the flax seeds into a powder, but ground flax seeds are more effective. They act as an egg would to bind the mixture)
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup coconut milk
- 1/2 cup water
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
- If making your own buckwheat flour, blend buckwheat in the Nutribullet until it forms a flour and there are no larger lumps. Do the same with 2 tbsp of flax seeds until they are blended into a powder
- Place buckwheat flour and ground flax seeds into a mixing bowl along with coconut flour, coconut sugar (omit if desired), cinnamon and vanilla. Stir ingredients together
- Pour the water and coconut milk into your dry ingredients and mix well until all ingredients are combined and form a thick batter
- Spoon 2 tbsp of the pancake batter onto a baking tray lined with baking paper. This mixture is thicker than conventional pancake batters so you will have to shape it into a circle shape by spreading it with the back of your spoon. Repeat this process to create as many circle pancakes as you can on the 1 tray (I usually fit 4 to a tray).
- Bake in the oven for 15-20 minutes. You will know they are ready as you will be able to peel them away from the baking paper
- STACK YOUR PANCAKES AND TOP WITH DELICIOUS GOODIES, CHOCOLATE SAUCE AND BERRY COMPOTE! (recipes for chocolate sauce and berry compote below)
- 250g strawberries
- 1/2 cup frozen raspberries or blueberries
- 2 tsp coconut sugar
- Cut the stems of 250g of strawberries
- Place the strawberries in a small saucepan on the stove over medium heat. Add 1/2 a cup of frozen raspberries (or even fresh ones, or use frozen blueberries instead) along with 1 tbsp of coconut sugar. You can choose to omit the sweetener if you prefer, or even add more if you’re a sweet tooth
- Cook on low-medium heat until all the berries are broken down and only a few small lumps are left (Use a fork to mash any larger lumps). This should take 10-15 mins.
- Remove from heat and serve hot or chilled on top of you pancakes!
- 2 tbsp cacao powder
- 2 tbsp coconut milk
- 1 tsp coconut nectar
- Combine all ingredients in a small mixing bowl or cup
- Mix vigorously until all ingredients are combine and there are no lumps of cacao left. (You can adjust the sweetness to your liking by adding a little bit more or less coconut nectar)
Pour some of the berry compote in between each pancake. Drizzle the top with some of the chocolate sauce, a huge dollop of peanut butter, and top with your favorite goodies – buckinis, coconut flakes, cacao nibs and your favorite fruit!
Original recipe by Made Whole co.
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