It’s almost the weekend!
Which means you should spend some quality time with your loved one and/or with the people you adore by making these pancakes for breakfast or brunch. Why not?
Here’s my recommended plan: Wake up, brew some coffee, and make some breakfast together. If you’re hanging with friends, why not invite them over for brunch? If you are indeed with your love, make these Date Buckwheat Pancakes with Hazelnut Crunch together and then slip back in those covers for breakfast in bed.
- 14 ounces (1 ¾ cups) buttermilk
- 1 large egg
- 1 egg yolk
- 73 grams (1/4 cup) pure date syrup
- 66 grams (1/3 cup) unsalted butter, melted
- 143 grams (1 cup) gluten-free 1-1 flour
- 142 grams (1 cup) buckwheat flour
- 35 grams (1/4 cup) brown rice flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Coconut oil: for frying.
- Butter, syrup, crunch: toppings
- 224 grams (1 ½ cups) hazelnuts, raw
- 1 tablespoon buckwheat flour
- ½ teaspoon Cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon Sea salt
- 2 medjool dates, pitted
- 56.5 grams (¼ cup) butter
- 1 tablespoon agave
- Preheat oven to 375 degrees. Feel free to use the convection setting if you have it.
- In a food processor, combine the first 6 ingredients and pulse until the nuts are finely chopped.
- Slowly pour agave into a food processor to coat mixture, pulsing as you pour.
- Continue to pulse lightly, adding the butter in cubes. The mixture will quickly start to stick together. Stop once you see this happening. Do not over pulse.
- Place on a wide baking sheet, Spread out evenly.
- Bake for approx. 5 minutes. Stir. Continue baking for another 2-3 minutes or until golden brown. Remove and let cool.
- In a small bowl, whisk eggs, buttermilk, and syrup. Continue to whisk while pouring in melted butter. Set aside.
- In a medium bowl, whisk all dry ingredients.
- Combine wet and dry ingredients just until mixed, ensuring no clumps remain.
- Over medium heat in a large cast-iron skillet, warm coconut oil to coat.
- Pour batter into small, ¼ cup full circles. Flip after about 2-3 minutes when bubbles form on top. Remove when cakes are lightly browned on the bottom, another minute or two.
- Serve warm with butter, syrup and the crunch topping.
This recipe is gluten free and feels good with the perfect touch of sweetness. Buckwheat flour offers an earthy, rich yet delicate flavor. If you don’t have date syrup, pure maple syrup or even honey is an excellent substitute.