American-style buckwheat pancakes with fancy toppings

Feb 17, 2015

Happy Pancake Day!

What an incredible excuse to eat pancakes for breakfast, lunch and dinner!

For this successful recipe that I present to you today, there have been many failed attempts! I tried to make a sweet potato and cococnut flour pancake mixture but I ended up turning it into sweet potato and cacao cupcakes it was that unsuccessful (!) but it did make incredible cupcakes!

My dad is the king of pancake making. He can make letters out of pancake batter so he used to cook me up a nice ‘J’ pancake when I was growing up, and my brothers a ‘B’ and an ‘S’, and still does if I ask him nicely 🙂

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The toppings you can have some fun with, they’re the best bit and really bring it all together. I always couple fruit with some cinnamon and protein from nuts or seeds to help keep blood sugar levels in check and they also add some crunch and texture variety to the combination. Choose from any of the following:

  • Walnuts, blueberries, cinnamon and maple
  • Raspberries, strawberries, cinnamon, mint and maple
  • Grated pear, cinnamon, walnuts and maple (my personal favourite, with a dash of coconut yoghurt)
  • Banana, blueberries, cinnamon, pecans and maple
  • Maple, pecans, cinnamon and coconut yoghurt

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This mixture is full of almond milk and buckwheat so it’s perfect for those following a gluten free diet who don’t want to miss out on one of the tastiest days of the year! Buckwheat flour is very easily accessibly these day and is reasonably priced – you can get it in most supermarkets and it has a slightly nutty flavour.

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I hope you enjoy your pancake feast! Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

All the healthy best,

Jess x

American-style buckwheat pancakes with pick 'n' mix berry 'n' nut toppings
 
Prep time
Cook time
Total time
 
Perfectly fluffy and thick buckwheat American-style pancakes with amazing berry and nut topping inspiration, perfect for Pancake Day or any Sunday morning!
Author:
Serves: 12
Ingredients
  • 120g buckwheat flour
  • 150ml almond milk (or other milk choice)
  • 3 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon Himalayan pink salt
  • Coconut oil for frying
  • Maple syrup or honey
  • Cinnamon
  • Toppings, choose from any of the following:
  • Walnuts, blueberries, cinnamon and maple
  • Raspberries, strawberries, cinnamon, mint and maple
  • Grated pear, cinnamon, walnuts and maple
  • Banana, blueberries, cinnamon, pecans and maple
  • Maple, pecans, cinnamon and coconut yoghurt
Instructions
  1. First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter (I put mine in the food processor to ensure it was lump free).
  2. Whisk the whites with the salt using an electric whisker of arm power until they form stiff peaks and then fold into the batter. This will ensure your pancakes are light and fluffy. The batter is now ready to use.
  3. Heat a good non-stick pan on a medium heat. Add 1-2 teaspoons of coconut oil, swirling the oil around to cover the pan. The pan should be lightly covered with oil, if it has excess oil then pour the oil into a ramekin dish for later use.
  4. You can make these pancakes large or small, to your liking, I make my pancakes around 6cm wide. Ladle in some of the pancake mixture into the pan and cook until air bubbles start to appear on the surface of the pancake. At this point, with a spatula, flip the pancake over and cook for about 30 seconds on the other side, until set.
  5. Place your cooked pancakes on a plate wrapped up in a tea towel to keep warm until all the mixture is used and cooked.
  6. You can serve them simply doused in maple syrup or if you choose to sprinkle with a flavouring, try one of these winning combinations:
  7. Walnuts, blueberries, cinnamon and maple
  8. Raspberries, strawberries, cinnamon, mint and maple
  9. Grated pear, cinnamon, walnuts and maple
  10. Banana, blueberries, cinnamon, pecans and maple
  11. Maple, pecans, cinnamon and coconut yoghurt

 

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.

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