Buckwheat Pancakes with Berry Sorbet

by Nyamka Bayanmunkh in


Image Eating gluten free has a steep learning curve at the start. It can be pretty overwhelming trying to avoid all the traditional gluten laden foods like breads, pastas, and desserts and then trying not to feel like you are missing out on what seems to be the world's best food. Even knowing that avoiding gluten means there will be no painful symptoms associated with gluten intolerance, you can't help but feel denied.

The trick to make eating gluten free easy and even enjoyable is to add more delicious and nutritious foods into your diet. This way you don't even miss those gluten laden concoctions. if gluten was a big part of your diet, like it was mine, just cutting it out without adding anything else will mean you will have less food and less variety, which will feel make you feel deprived, probably hungry and possibly angry/miserable. Change is already hard as it is! So a better strategy is to increase the variety of the fruit and vegetables, nuts and seeds, whilst incorporating more gluten free grains or grain like seeds such as buckwheat, millet, and quinoa (instead of overdosing on rice, which is what i did for a bit)

Going gluten free also doesn't mean saying goodbye to your favourites for the rest eternity. For example one of my favourite treats are pancakes. I mean they are cakes in a pan, what is not to love! So, I substituted wheat flour with buckwheat flour for pancakes, and guess what, they are even better than normal pancakes!  I have made more pancakes with buckwheat flour that with regular flour, they are just so tasty and nutty. Without further ado, here is my recipe for fluffy, soft, and delicious gluten free pancakes served with an equally if not more delicious berry sorbet.

Buckwheat pancakes with Berry Sorbet ( Serves 2 or 1 very hungry person)

Berry Sorbet

Ingredients:

  • 1 cup of frozen blueberries
  • 1 cup of frozen blackberries
  • 1/2 a frozen banana
  • 2 tbsp of chia seeds

Directions:

Put all the ingredients in a blender and blend. If it's not blending add a tiny bit of water to help the process. It's ready when the consistency is deliciously ice creamy. Making your first blender ice cream is pretty magical, it's like you have discovered some secret magic! Stash your sorbet mixture in the fridge or freezer until you are ready to scoop it out on to your pancakes.

Pancakes topped with strawberries and coconut cream

Buckwheat Pancake Batter

This is my simplified recipe, I used to use up two bowls in order to whisk the wet ingredients, and then add it to the dry ingredients, but now I only use one bowl and throw in everything in there. The quality of the pancake is still the same, but now there is less washing. Yay!

Ingredients:

  • 3/4 cup of milk of your preference
  • 1 cup of buckwheat flour
  • 1 tsp of baking powder
  • 1 egg
  • 1 tsp of coconut oil for frying

N.B. If you want your pancakes to be sweet add in a tablespoon of honey here. I don't sweeten my pancakes because the berry sorbet is pretty sweet.

Directions:

  1. Put all the ingredients in one large bowl and whisk until all the ingredients are combined. Don't worry if you think the batter is too thick, thick batter means fluffy pancakes! You can thin it out with more milk if you want a thinner consistency, handy if you want crepes.
  2. Heat frying pan on medium low with the coconut oil. Once it's nice and hot (not too hot, though. If the oil is smoking it's too hot) drop in the batter, I do about three tablespoons for one pancake. Flip when you see bubbles on the surface, it takes approximately 20 seconds. The other side takes less time, around 10 to 15 seconds for it to be ready. Plate that pancake and repeat the process till the batter is finished.
  3. Top with your delicious berry sorbet and enjoy the gluten free and processed sugar free pancakes.

With Love and Simplicity,

Nyamka