I’m so excited to share these strawberry lemon buckwheat pancakes with you. They’re so yummy and satisfying and make for a nice breakfast that feels so comforting. Or, if you’re anything like me while on lockdown then even for lunch or dinner they make for a nice guilt-free indulgence. They’re gluten-free, dairy-free and oh so scrumptious. Not to mention the fresh homemade strawberry syrup, it just brings them to a whole new level! It is so sweet and rich you’d never imagine it could be something good for you!
The syrup is made simply with fresh ripe strawberries and organic pure brown cane sugar. No refined white processed sugar or preservatives. The buckwheat pancakes are made with only a handful of simple whole food ingredients.
These are very kid-friendly. The kids will have fun making them with you and even more fun eating them drizzling lots of fresh sweet, homemade strawberry syrup all over them. This such a great way to use up strawberries before they go bad, and this syrup can be used in so many different breakfast or dessert dishes from over oatmeal or yogurt to drizzled on top of vegan cheesecake as a glaze. I even love it with some dark chocolate!
Anyway, back to the pancakes..I get talking about the strawberry syrup and i forget about everything else! Just wait til you taste it you’ll understand what I mean! These pancakes are so simple to make and take only about ten minutes. If you have left overs you can simply put them in the toaster the next day and toast them and they come out great that way, easier than that it does not get.
Another option is to make just the amount of pancakes that you want for the moment and keep the rest of the batter in the fridge until the next day. It comes out just as good making them fresh the following day and the batter thickens slightly so they form even better. This recipe is flexible too, you can add blueberries to the pancakes instead of strawberries or even a banana for added sweetness instead of fresh strawberries if they’re not in season. But there’s nothing like fresh berries. If you don’t have fresh frozen berries would be good too, to add into the pancakes.
These buckwheat pancakes are:
-REFINED SUGAR FREE
-SO SIMPLE TO MAKE
-WHOLESOME & NUTRITIOUS
and just all around perfection!
If you get a chance to try them make sure to hashtag me on Instagram at #justglowingwithhealth or @justglowingwithhealth so I can see your photo. You’re gonna want to make these and I can’t wait for you to try them!
Makes 13 pancakes
1 cup buckwheat flour*
1/2 cup rice flour
1 cup plant milk
1 large lemon, juice and zest of (about 4 Tablespoon lemon juice & 1 Tablespoon zest)
1 teaspoon vanilla
1 teaspoon baking soda
2 tablespoons organic unrefined brown cane sugar (or sugar of choice)
1/2 cup fresh strawberries, cut up
Mix the dry ingredients in a bowl. Add the wet ingredients to the dry ingredients stirring to avoid any lumps.The batter should be thick but pourable. Set aside while making the strawberry syrup. The pancakes form better when the mix sits for several minutes. Heat a non-stick pan or skillet over medium heat, Add about a teaspoon of coconut oil to the pan. Once hot scoop 1/4 cup measurements into the pan. Cook until the surface of the pancakes have have some bubbles and the edges appear dry (about 2 mins). Flip the pancakes and cook until browned on the other side (about another 2 minutes).
Serve with strawberry syrup and fresh fruit.
*I highly recommend using buckwheat groats and grinding them don into a flour using a coffee grinder or blender if you have one for making flour. The store bought flour tends to be bitter and it doesn’t come out as good as using buckwheat groats.
*Buckwheat flour can be substituted with oat flour.