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Buckwheat Pancakes with Rose Apples & Blueberries (Gluten Free)

Any topping combination will work, but I am especially fond of this apple and blueberry pairing. These buckwheat pancakes are the breakfast to make for your Bestie or love on Valentine's Day!
 
Course: Breakfast
Servings: 14 pancakes

Ingredients

  • 3 eggs
  • 350 ml 1 ¾ cups buttermilk
  • 100 ml ½ cup creme fraiche
  • 1 teaspoon vanilla
  • 2 tablespoons pure maple syrup
  • 150 g 1 ⅓ cups buckwheat flour
  • 150 g 1 cup plus 2 Tbsp GF flour 1-1 blend (recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • Coconut oil for frying

Toppings:

  • Rose apples thinly sliced
  • Blueberries
  • Granola this recipe!
  • Yogurt
  • Maple Syrup
  • Butter

Instructions

  • In a medium bowl, whisk together eggs, buttermilk, creme fraiche, syrup and vanilla. Set aside.
  • In a large bowl, sift together the remaining dry ingredients.
  • Add wet ingredients to dry. Stir just until incorporated, being careful to not overmix.
  • Heat a cast iron skillet over medium high heat. Add coconut oil.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Brown on both sides and serve hot with toppings of choice.