Buckwheat Pancakes

Ingredients

• 175 gbuckwheat flour
• 200 mlplant-based milk, such as almond milk
• 1egg
• 1 teaspooncream of tartar baking powder
• 1 teaspoonbicarbonate of soda
• a generous pinchsalt
• 250 gfrozen raspberries
• 250 gfrozen blueberries

Instructions

1. 1

   Mix the batter

   Put the buckwheat flour, plant-based milk, egg, cream of tartar baking powder, bicarbonate of soda and salt in a mixing bowl. Blend with a food processor or hand mixer for 1–2 minutes, until smooth; the batter should still be a little thick.

2. 2

   Cook the pancakes

   Cook the pancakes one at a time in a frying pan, or several at once if your pan is large. Add a little coconut oil, and flip each pancake when plenty of bubbles have appeared on top.

3. 3

   Make the sauce

   Meanwhile, put the blueberries and raspberries in a small saucepan and warm over low heat to thaw, stirring occasionally. Once thawed, blend the fruit until smooth.

4. 4

   Serve with sauce

   Serve the pancakes with the berry sauce on the side, and add fresh fruit if you like.

What are buckwheat pancakes?

Buckwheat pancakes are a familiar American-style breakfast made with flour from buckwheat, a seed rather than a type of wheat. Despite the name, buckwheat is naturally wheat-free, though packaged flour can be affected by cross-contamination.

This version pairs the earthy flavour of buckwheat with a simple batter and a tart-sweet sauce of raspberries and blueberries. The fruit is warmed and puréed, so it coats the pancakes without needing a separate syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 111 calories, 4g protein, 21g carbs, 2g fat.

Buckwheat flour provides most of the carbohydrates, while the egg contributes protein and a little fat. The berries add carbohydrates, fibre and natural sugars; a side of plain yoghurt can make the plate more filling and add protein.

Choosing the ingredients

Buckwheat flour: its robust, slightly nutty taste is the defining flavour here. Stir or whisk it before measuring if it has settled in the bag.

Plant-based milk: almond milk is one example, but another plant-based milk can be used. The egg helps bind the batter, while the leavening ingredients help it rise.

Frozen berries: both raspberries and blueberries go into the sauce. Using them frozen is convenient; warm them gently until thawed before blending.

Getting the batter right

Blend the batter for 1–2 minutes, stopping once it is smooth. It is meant to remain a little thick rather than runny.

If the batter sits while you prepare the sauce, give it a brief stir before cooking. Avoid adding extra liquid unless it is genuinely difficult to spoon into the pan.

Cooking and flipping

A lightly oiled frying pan helps the pancakes release cleanly. Use a little coconut oil as directed, and cook one pancake at a time unless your pan has room for several.

Look for plenty of bubbles on the top before flipping. This visual cue is more useful than relying on a fixed cooking time, which can vary with the pan and heat.

Making a smooth berry sauce

Warm the frozen berries over low heat and stir now and then so they thaw evenly. Keep the heat gentle rather than trying to boil the fruit.

Blend the thawed berries until smooth. If you prefer a sauce with some texture, blend briefly instead of puréeing it completely.

Serving ideas

Put the sauce on the side so each person can add as much as they like. Fresh fruit is an optional extra, particularly if you want a fresher contrast to the cooked berries.

These pancakes can work for breakfast, lunch or dessert after a light meal. Serve them warm for the best contrast between the tender pancakes and the fruit sauce.

Recipe notes & tips

• Blend only until the batter is smooth, keeping its intended thickness.
• Use a little coconut oil to coat the pan rather than adding a large amount.
• Wait for plenty of bubbles on top before turning each pancake.
• Keep the berry saucepan over low heat and stir occasionally as the fruit thaws.
• Blend the sauce after the berries have thawed for a smoother result.
• Serve the sauce separately so it does not soften the pancakes before serving.

Variations

• Try another milk: use a different plant-based milk in place of almond milk.
• Keep the sauce textured: blend the thawed berries briefly rather than until completely smooth.
• Add fresh fruit: serve sliced fruit alongside the pancakes as an optional topping.
• Make smaller pancakes: use less batter for each pancake and watch for bubbles before flipping.
• Adjust the berry mix: use more of either listed berry while keeping the total fruit amount the same.

Common mistakes to avoid

• Overmixing the batter: stop once it is smooth so it retains the intended thickness.
• Flipping too soon: wait until plenty of bubbles appear on the pancake’s top.
• Using too much oil: add only a little coconut oil to the pan.
• Heating berries too quickly: use low heat and stir occasionally as they thaw.
• Blending frozen berries: warm them until thawed before puréeing for the sauce.

How to store

Store leftover pancakes and berry sauce separately in airtight containers in the fridge for up to 3 days. Reheat the pancakes in a frying pan or microwave until warm, and warm the sauce gently before serving.

Frequently asked questions