Mini Strawberry Buckwheat Pancakes
These pretty mini strawberry pancakes will delight everyone on pancake day… or any day of the year for that matter! The buckwheat and spelt batter is lightly spiced with vanilla and cinnamon, and it works brilliantly with a juicy strawberry slice in the centre.
Buckwheat is a nutritious ‘pseudo-grain’ packed with minerals, and combined with the ground almonds and spelt flour, it brings extra protein and fibre that will help tummies feel well-nourished and satisfied.
These pancakes are light, gently sweet and perfect for little hands, with enough flavour to keep us grown-ups very happy too.
Find the gluten-free, dairy-free, egg-free and nut-free switches in the cook’s tips below.
Mini Strawberry Buckwheat Pancakes
Ingredients
- 2 Eggs
- 75 g Almonds (ground)
- 75 g Buckwheat Flour
- 75 Spelt Flour
- 240 ml Milk (of choice)
- 1 tsp Vanilla Extract
- 3 tsp Cinnamon (ground)
- 1 tsp Baking Powder
- 2 tbsp Coconut Sugar
- 1 pinch Salt
- 1 tsp Butter (or coconut oil, if not using a non-stick pan)
- 100 g Strawberries
- 1 tsp Maple Syrup (optional)
Instructions
- In a large bowl, beat the eggs with the milk. Add the buckwheat flour, spelt flour, ground almonds, vanilla, cinnamon, baking powder, coconut sugar and salt. Gently mix until just combined. A few small lumps remaining in the batter are just fine.
- If you have time, leave the batter to rest for 10–15 minutes to allow it to bind, although this is not essential.
- Remove the leaves from the strawberries and slice into 3 or 4 slices (depending on how big they are).
- Heat a large frying pan to a medium heat, if it is not a non-stick pan then melt in a small amount of butter or coconut oil to lightly grease the pan. You will need to cook the pancakes in a few batches.
- Lay the 3-4 strawberry slices into the frying pan far apart from each other (the number depending on the size of your pan!). Top each strawberry slice with a tablespoonful of pancake batter to form the pancake on top.
- Once bubbles begin to appear on the surface of each pancake, flip them over and cook the other side for a couple more minutes until golden and cooked through.
- Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter and strawberries.
- When ready to serve, drizzle over a little maple syrup and decorate with more strawberry slices if you wish.
Notes
- Nut-free: switch ground almonds for spelt or sorghum flour
- Egg-free: per 2 eggs, use 2 tablespoons of nut butter or use 2 tablespoons ground flax with 3 tablespoons of water, which you leave to soak for 10 minutes before adding to the pancake batter mix
- Gluten-free: Buckwheat flour and ground almonds are naturally gluten-free. Swap the spelt flour for a gluten-free plain flour blend.
- Dairy-free: use dairy-free milk and coconut oil instead of butter.
- These pancakes store covered in the fridge for up to 24 hours.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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