A gluten-free, guilt free breakfast treat
As many as 1 in 3 people in Britain may be intolerant to gluten which is the protein found in wheat, barley, rye and oats and as such can be helpful to have gluten free alternative recipes to hand. Buckwheat flour is a delicious gluten free option with a mild nutty flavour that can be replace traditional pancakes recipes. Despite what the name says, buckwheat isn't actually grain, it is in fact a fruit seed that is related to sorrel and rhubarb and as such provides an excellent substitute to individuals with gluten sensitivity or allergy (Coeliac disease).
Buckwheat pancakes are packed with iron, calcium, magnesium and folate . They are also full of fibre and therefore are able to fill you up faster and reduce your appetite. For the raw cacao nibs (chocolate bean in its raw form) used in the recipe - you will find them in your local health food shop or online. The cacao nibs are a fantastic sugar free addition that will help your body’s ability to metabolise fat. And finally, the cinnamon will also help to regulate and balance your blood sugar levels and is wonderful spice to have handy in the kitchen!
200g organic buckwheat flour 1 Teaspoon baking powder 1/4 Teaspoon cinnamon
1 large egg
250ml coconut milk OR cows milk
170 g fresh rasberries and blueberries
1 Mejool date
a pinch of salt
a sprinkle of sugar free cacao nibs(chocolate nibs)
- Blend the raspberries and mejool date in a food processor until smooth and then add the whole blueberries to this mixture. (Blueberries will lose their flavour when blended with raspberries). Set aside until the pancakes are ready.
- Mix the buckwheat flour, baking powder, cinnamon and salt in a mixing bowl.
- In another bowl whisk the egg and coconut milk together. Pour the egg mixture into the dry ingredients, whisking constantly to form a smooth batter
- Heat a frying pan and place a little coconut butter on to the pan. Pour a little of the pancake mixture into the pan to make a one thin pancake. Alternatively you can make 3 smaller pancakes. Cook for around 3 minutes before turning the pancake overt cook it on the other side.
- Place the pancake on a plate and pour the raspberry sauce with blueberries over the pancake. Garnish with a sprinkle of raw cacao nibs
Store the left over pancake mixture in an airtight container in the fridge for up to 2 days and use again.