Heavenly Buckwheat Pancakes

Nothing beats pancakes on a lazy Sunday – especially if they fit your dosha. The Ayurvedic variant uses buckwheat instead of wheat flour and ist just as fluffy as the original. The pancakes come with creamy nut butter and a rich berry sauce. Who wants some?

INGREDIENTS (2-3 PORTIONS)
  • 200 g buckwheat flour 
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • a pinch of salt
  • 200 ml almond milk
  • 1 tsp apple cider vinegar
  • 60 g applesauce
  • 2 tablespoons maple syrup 
  • coconut oil for frying

For the sauce:

  • coconut oil
  • 100 g blueberries
  • 50 g blackberries (or raspberries)
  • 1 tsp cinnamon
  • 1 tbsp maple syrup

For the topping: 

  • nut butter (i use a vegan cashew coconut butter)
  • Coconut flakes
  • fresh berries or pomegranate
METHOD

For the pancakes

  1. In a large bowl, mix buckwheat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together nut milk, vinegar, applesauce, and maple syrup. Combine with the dry ingredients. 
  2. In a non-sticky pan, heat about a teaspoon of coconut oil. Put one to two tablespoons of batter in the pan and form into a pancake with a spoon. Fry the pancakes for about two to three minutes on each side until golden brown. You know when to flip the pancakes when you see bubbles forming on the top. Serve with warm date jam or blueberry sauce.

For the sauce

In a small pan, heat up 1 tsp of coconut oil. When hot, add the berries and stir in cinnamon and maple syrup. Add about 50 ml of water and let simmer for about 10 minutes, until the berries are soft and the water is almost gone. Stir occasionally.

Good to know: You can easily freeze the leftover pancakes and reheat them at the next opportunity. The quickest way to do this is in the toaster – no joke!

TOP IT LIKE IT’S HOT: THESE TOPPINGS MAKE YOUR PANCAKES EVEN BETTER

Vata: nut butters, fresh berries, date syrup

Pitta: banana, walnuts, maple syrup, coconut flakes

Kapha: pomegranate seeds, cacao nibs