FREE SHIPPING on U.S. Orders Over $49

Coconut and Buckwheat Pancakes (vegan, paleo)

Print

I don’t know why, but when life gets crazy, these pancakes always end up on my breakfast, lunch or dinner menu.

Maybe it’s their soft, pillowy texture. Maybe it’s their indulgent balance of sweet, fruity, and spiced. Maybe it’s because nothing brings boys to the dorm kitchen faster than the smell of pancakes hitting the griddle.

Either way, these pancakes have baked a place in my heart and stomach. Not only are they fluffy, berry-stuffed, and topped with coconut Greek yogurt and sunbutter swirls, but they are also gluten, dairy, egg, refined sugar, and nut free!

Further Food Commentary:

Buckwheat is a great way to get whole grains into your diet without gluten. The berries add vitamins and anti-oxidants. And the chia seeds add calcium and magnesium.


By Dianne Rishikof, MS, RDN, LDN

Coconut and Buckwheat Pancakes (vegan, paleo)

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:30 mins
  • Servings: 2

Ingredients

5 tablespoons coconut flour
2 tablespoons buckwheat flour
1 teaspoon baking powder
1/2-1 very ripe banana (depending on your desired sweetness)
1 chia seed egg (1 tablespoon ground chia seeds and 3 tablespoons water)
1/4 cup + 1 tablespoon coconut milk
2 tablespoons water (plus any extra required as mix thickens)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup blueberries (chopped)
1/4 cup strawberries (chopped)
1 tablespoon coconut oil (or alternate cooking oil)

Instructions

  1. Begin by making your chia egg in a mixing bowl. After it begins to clump, add your other wet ingredients and stir to mix them well. (If the banana isn’t super ripe, I suggest microwaving it for 15-30 seconds until it is easy to mash.)
  2. Next, drop in the flours, baking powder and spices. Be warned that this mix is extremely thick – feel free to add more liquid until it reaches your preferred consistency. (I also add water to the mix as I cook the pancakes, since the chia seeds continue to thicken with time.)
  3. Add chopped fruits into batter.
  4. Heat up pan on med/high with 1/2 tablespoon of coconut oil.
  5. Once the oil melts and the pan sizzles, drop the heat down to 4 and plop your first circle of batter (about 1 tablespoon of mix).
  6. Sprinkle the fruits in the dough, and after thirty seconds or so, switch the heat to low.
  7. Allow the pancakes to cook for 1-2 minutes (or until nicely browned on the bottom), flip and repeat.
  8. After your cooked beauties hit the plate, resist the urge to devour (them all, anyway) and decorate! My favorite toppings are extra fruit, coconut Greek yogurt and swirls of nut butter. To upgrade your toppings, try sautéing the fruits with a little coconut oil before sprinkling them on top. Enjoy!
Begin by making your chia egg in a mixing bowl. After it begins to clump, add your other wet ingredients and stir to mix them well. (If the banana isn’t super ripe, I suggest microwaving it for 15-30 seconds until it is easy to mash.) Next, drop in the flours, baking powder and spices. Be warned that this mix is extremely thick – feel free to add more liquid until it reaches your preferred consistency. (I also add water to the mix as I cook the pancakes, since the chia seeds continue to thicken with time.) Add chopped fruits into batter. Heat up pan on med/high with 1/2 tablespoon of coconut oil. Once the oil melts and the pan sizzles, drop the heat down to 4 and plop your first circle of batter (about 1 tablespoon of mix). Sprinkle the fruits in the dough, and after thirty seconds or so, switch the heat to low. Allow the pancakes to cook for 1-2 minutes (or until nicely browned on the bottom), flip and repeat. After your cooked beauties hit the plate, resist the urge to devour (them all, anyway) and decorate! My favorite toppings are extra fruit, coconut Greek yogurt and swirls of nut butter. To upgrade your toppings, try sautéing the fruits with a little coconut oil before sprinkling them on top. Enjoy!

Nutrition Information

Per Serving:  Calories: 347; Total Fat: 25g; Saturated Fat: 16g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1327mg; Potassium: 275mg; Carbohydrate: 38g; Fiber: 18g; Sugar: 8g; Protein: 9g

Nutrition Bonus: Iron: 15%; Calcium: 14%

Print
Coffee Lover's Collagen

Leave a comment

Your email address will not be published.

2 thoughts on “Coconut and Buckwheat Pancakes (vegan, paleo)

  1. Pingback: Best 22 Paleo Buckwheat Pancakes - Best Recipes Ideas and Collections

Send this to friend