Recipes Breakfast Lunch Gluten-free Sugar Free

There's nothing like a full breakfast on the weekend, and in my opinion, pancakes are indispensable for that. A while ago I posted a recipe for American pancakes made with spelt flour. Now I thought it was time for a gluten-free version! And so I went to work on a recipe and I can tell you: these Gluten-free and sugar-free buckwheat pancakes are "to die for!

Recipe

Buckwheat pancakes

These pancakes are for feasting. During your breakfast, lunch or as dessert after a light meal.

Course	Breakfast
Kitchen	American
Servings	10 pancakes

Preparation time

Preparation time	15 min
Total	30 min

Ingredients

175 grams buckwheat flour
200ml vegetable milk (e.g. almond milk)
1 egg
1 tsp tartar baking powder
1 teaspoon baking soda
generous pinch of salt
250 grams frozen raspberries
250 grams frozen blueberries

Buckwheat pancakes

Use a food processor or a hand mixer. Put all the ingredients in the mixing bowl and mix 1-2 minutes until it is an even pancake batter. It has to stay a bit thick.
Make the pancakes 1 by 1 in a frying pan, or with several at the same time if you have a large size pan. Use a little coconut oil and as soon as a lot of air bubbles appear on the top of the pancake, turn it around.
Meanwhile, put the blueberries and raspberries in a pan and put on low heat to thaw. Stir occasionally. When the fruit is thawed, do this in a blender and grind until an even sauce.
Serve the pancakes with the sauce separately and possibly with some fresh fruit.

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