This recipe is both gluten-free and sugar-free, and tastes absolutely delicious. Perfect for when you are stuck in self-isolation.
I’ve become quite the baker whilst being being stuck indoors more. And although I have had some epic fails with some of my baking challenges, a lot have improved over the last month as I practice the art more, now that I have the time to do it.
Pancakes are one of my favourite. And although this doesn’t really come into the category of baking so to speak, I do love how you can easily change any pancake recipe to make it into something different and something super special.
Of course, no doubt you have realised I am obsessed with pancakes LOL. I mean seriously, how many recipes do I want to publish which are pretty much either pancakes, pumpkin pie or banana bread… Yep, it’s clear this is my obsession.
I decided to explore what buckwheat was like to make pancakes using the family as my testing subject – of course.
From bananas, strawberries, mixed berries and pear, I’ve literally tried them all in pancake recipes. This time around, I mated to see what tinned blueberries were like in this recipes, mostly as I had a tin laying around and the fresh ones are selling for $5 a punnet at the moment YIKES!
My cat is also very nosey when it comes to kitchen time. He loves smelling everything I have on the counter and watches either the butterflies on the plant outside, or me cooking away. Of course, he always gets to test everything I make also, along with the family.
I know I know, pancakes aren’t for cats. I tell him this all the time. But he doesn’t listen….
Here’s what you’ll need for this recipe:
2 cups buckwheat flour
2 tablespoons coconut sugar
2 teaspoonbaking powder
2 teaspoonbaking soda
2 1/2 cups coconut milk
1 tin of blueberries (or fresh ones if you prefer)
1 teaspoonpure vanilla extract
Here’s how to make them:
In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the coconut milk and beat in the egg and vanilla extract. HINT: for fluffy pancakes, separate the egg white and beat until soft peaks form. Put to the side and stir only the yoke into the coconut milk and vanilla mixture.
Add the wet ingredients to the dry ingredients and mix until well combined. Then fold in the egg whites. Don’t stir, make sure you fold the whites in to keep the air from escaping.
Time to add the blueberries. So, here’s why I use tinned blueberries. Basically they are juicer, better value for money and don’t try the batter out.
Back in the day, my mum was quite the baker and she always taught me, when baking with fruit, it’s always best to use tinned, as they are juicer and keep your sweets and cakes moist and with better texture than if they turned out dry from using fresh fruit.
Also, if you keep the juice form the tinned blueberries and refrigerate, the juice makes the best all natural blueberry flavoured and coloured using for any future sweets, which is both preservative free and artificial colouring and sugar-free. Winning.
Stir the blueberries into the pancake mixture, making sure not to dispel the air from your egg whites.
Heat a pan with either butter or oil; I use oil and keep it on hand to top up when needed. I also use an oil brush to apply to the pan to stop me using me too much.
Scoop desired amount with a spoon, depending what size you want the pancakes to be, pour into the pan and start cooking.
You’ll know when it’s time to flip (or turn, depending how confident you are at flipping), the pancake when the top is drying and you see large bubbles forming.
Flip, repeat and then serve and brunch is ready to enjoy.
If you did try this recipe, I’d love to hear how you went. Pictures please.