Buckwheat Pancakes with Roasted Strawberries

Buckwheat Pancakes with Roasted Strawberries

Gluten free, dairy free and vegetarian!

Recipe by the Healthy Cooks

Prep time: 20 mins Cook time: 45 mins Serves: 4


Balsamic roasted strawberries

  • 3 tbsp ReModena balsamic vinegar 2 tbsp rice malt syrup
  • ½ tsp vanilla paste
  • 2 punnets Driscolls strawberries - green tops removed and some berries halved

Buckwheat pancakes

  • 1 ¾ cups Vitasoy Almond Milk
  • 2 tbsp lemon juice
  • 2 eggs - separated
  • 1 tbsp Ceres organic coconut oil
  • 1 tsp vanilla paste
  • 1 tbsp Ceres organic Rice Malt Syrup
  • 1 ¼ cups Ceres organic Buckwheat flour
  • ¼ cup Ceres Organic coconut flour
  • 1 tsp cinnamon
  • ¼ tsp baking powder

To Serve

  • Vanilla coconut yogurt
  • 1 tbsp toasted buckwheat nibs
  • 2 tbsp Ceres Organic coconut chips
  • Maple syrup, to drizzle


1. For the balsamic strawberries, pre-heat oven to 180°C.Combine the vinegar, rice malt syrup and vanilla paste in a jug until well combined. Place strawberries in a baking paper lined roasting tray and pour over vinegar mixture. Roast for 10-15 minutes or until the strawberries are tender.

2. For the pancakes, whisk the milk and lemon juice in a jug, then whisk in the egg yolks, coconut oil, vanilla paste and rice malt syrup.

3. Place the buckwheat and coconut flour, cinnamon and baking powder in a bowl and whisk to combine. Pour the milk mixture into the flour and whisk until you have a thick batter. Rest for 30 minutes.

4. Once the batter has rested, beat egg whites in the bowl of an electric mixer fitted with a whisk attachment, to soft peaks and gently fold through the rested batter.

5. Heat a frying pan over a medium heat. When hot, pour in 1/3 cup of batter and cook until bubbles form and pop on the surface of the pancake. Flip and cook for a minute or until golden and cooked through. Repeat with remaining batter and keep warm.

6. To serve, stack 2-3 pancakes on each serving plate, top with a generous spoonful of balsamic strawberries, a dollop of coconut yogurt and a sprinkle of buckwheat nibs and coconut flakes. Finish with a drizzle of balsamic strawberry syrup and maple syrup if desired.


When you whisk the lemon juice into the almond milk, before you add any other ingredients leave it to sit and ‘ferment’ for 5-10 minutes. The acids in the juice will cause the milk to thicken slightly and create a fermented ‘buttermilk’ which is great for gut health.

Whisking helps to ‘sieve’ the flour and incorporate the baking flour without having to pass your flours through a sieve.

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