Buckwheat Pancakes with Coconut Cream Sauce
Do you have a Saturday morning breakfast tradition? For us, it's pancakes. Or better yet, waffles, which are basically just pancakes with abs right!? Seriously though, we can't get enough. We like to go all out. Bring on ALL the toppings. I'm talking blueberries, blackberries, strawberries, almond butter, peanut butter, pumpkin seeds, walnuts, etc. When we're feeling really rebellious, we'll add some dairy free chocolate chips.
Not only do we love to have pancakes every Saturday morning, we like to switch up the kind of pancakes we have. Sometimes we do pumpkin, sometimes it's almond flour, but our go to is buckwheat. Buckwheat pancake batter takes some getting use to. It's thick and have a consistency that I can only describe as slimy. Don't let that detour you, however, because they are delicious! Now, you can make these from scratch or use a premade batter like this one. We've done it both ways, and they are equally satisfying. The biggest difference is whether or not you want to spend the time preparing the batter from scratch.
So how do we put together all of this deliciousness? Here's what you need:
-Approx. 1 cup of milk of choice
-1 tbsp. of oil of choice (I use MCT oil)
-Dash of cinnamon
-1 packet of stevia
-1 tsp. of vanilla
-Toppings of choice
-1 can of chilled full fat coconut cream (separated)
-Stevia (or other sweetener of choice)
Set skillet or griddle at medium heat. Mix all the ingredients for pancakes in a large bowl. Pour desired amount on griddle and cook on one side until bubbles start to form. Flip pancakes and cook for another 2-3 min. Top with desired toppings and enjoy!
For Coconut Cream: Separate the coconut cream from the water. The cream is usually what sits on top, the water is at the bottom of the can. Save the water for later use (can be used in smoothies or other recipes of choice.) Add the coconut cream to a medium sized bowl and stir in cinnamon, sweetener, and vanilla. Either top your pancakes with it or use it as a dipping sauce.
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