Allergy Friendly, Breakfast, Gluten Free, Snacks

Raspberry + Chocolate Chip Buckwheat Pancakes


Hello my lovelies! Pancakes pancakes all around – better make sure there are some without gluten! I have experimented with buckwheat in pancakes and waffles for a while and it has a great flavour and fluffy texture. I find these buckwheat pancakes more filling than regular wheat so they go a long way!

This recipe does double duty as a waffle batter too and i’ve included a few flavour variations below so you can satisfy all your brunchy desires!

It literally couldn’t be easier. Dump all the base ingredients into a bowl.

Whisk until smooth. Let the batter stand for 15 to 20 minutes – just long enough to have a shower. Buckwheat absorbs a lot of water and it will make the batter thicker and easier to work with.

Fold in the flavour ingredients.

Heat a large non-stick frying pan over a medium heat. I like to use my sandwich press as it has a large square non-stick surface that doesn’t have a lip on the front so flipping is easy.

For flavour as well as helping with sticking, brush a little melted butter on your cooking surface. Scoop dollops of batter onto the hot surface – the size depends on your preference.

Watch for bubbles that rise to the top and persist – the pancakes should be mostly cooked through before flipping. 

If the bottoms are getting too brown, adjust the heat before cooking the next batch.

Cook for about 30 seconds to a minute on the second side until golden underneath and springy with pressed gently.

Transfer to a wire rack covered with a cloth to keep warm until all the pancakes are cooked.

Serve with your favourite toppings, and then get your Sunday on. By which I mean have a nap…

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Raspberry + Chocolate Chip Buckwheat Pancakes


Prep Time : 5 mins | Cook Time : 5 mins | Total Time : 15 mins | Difficulty : Easy

Makes : as many as you want really!

Soft fluffy pancakes studded with tangy raspberry and decadent chocolate – the perfect indulgent breakfast.

Ingredients:

Base pancake recipe per person:

  • 1/2 cup (80 grams) buckwheat flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1 tablespoon brown sugar
  • 1/2 cup (120 mls) milk (dairy or coconut)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (55 grams) melted butter or vegetable oil

For raspberry and chocolate chip flavour per person:

  • 2 tablespoons chocolate chips
  • 2 tablespoons lightly crushed freeze dried raspberries

For banana and cinnamon flavour per person:

  • 1/2 large banana, diced
  • 1/2 teaspoon ground cinnamon

For gingerbread flavour per person:

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice (or cinnamon)
  • 1 tablespoon golden syrup

For blueberry and lemon flavour per person:

  • 1/3 cup blueberries (fresh or partially thawed)
  • 1/2 teaspoon fined grated lemon zest

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl
  • Whisk, fish-slice style spatula
  • Non-stick frying pan or flat surface grill press

Directions:

It literally couldn’t be easier. Dump all the base ingredients into a bowl.

Whisk until smooth. Let the batter stand for 15 to 20 minutes – just long enough to have a shower. Buckwheat absorbs a lot of water and it will make the batter thicker and easier to work with.

Fold in the flavour ingredients.

Heat a large non-stick frying pan over a medium heat. I like to use my sandwich press as it has a large square non-stick surface that doesn’t have a lip on the front so flipping is easy.

For flavour as well as helping with sticking, brush a little melted butter on your cooking surface. Scoop dollops of batter onto the hot surface – the size depends on your preference.

Watch for bubbles that rise to the top and persist – the pancakes should be mostly cooked through before flipping. 

If the bottoms are getting too brown, adjust the heat before cooking the next batch.

Cook for about 30 seconds to a minute on the second side until golden underneath and springy with pressed gently.

Transfer to a wire rack covered with a cloth to keep warm until all the pancakes are cooked.

Serve with your favourite toppings, and then get your Sunday on. By which I mean have a nap…

Cook’s Notes:

  • The perennial (and important) question is: will it waffle? The answer is yes. Reduce the milk to 1/3 cup per person and get waffling. Each persons-worth will make two large square belgian style waffles.
  • Buckwheat is very filling due to the high protein content so go a bit easy.

 – I’m really not going to give storage notes for pancakes. Just eat them – 

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