Name: Fluffy Coconut Buckwheat Pancakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 5
Cuisine: US
Ingredients: 1 cup buckwheat groats; 1.5 cups boiling water; 1 cup spelt flour; 0.5 cup unsweetened shredded coconut; 2 teaspoons baking powder; 1 cup soy milk; 1 egg; 2 tablespoons oil; 2 tablespoons honey; cooking spray

Embrace the rustic charm of these delightful pancakes, where the earthy notes of buckwheat meet the tropical sweetness of coconut. Each bite offers a unique textural experience, a delightful departure from the ordinary breakfast fare. Wheat-free, but not gluten-free, these pancakes are a hearty and flavorful way to start your day.

Follow The Directions

01

Step

In a mixing bowl, add the buckwheat groats and pour the boiling water over top. Let it sit for approximately 10 minutes, allowing the groats to fully absorb the water.

02

Step

Heat a skillet or griddle over medium heat, ensuring it's evenly heated for optimal pancake cooking.

03

Step

In a separate bowl, whisk together the spelt flour, shredded coconut, and baking powder. In a third bowl, combine the soy milk, egg, oil, and honey, whisking until well blended.

04

Step

Gently fold the buckwheat groats mixture and the flour mixture into the milk mixture until just combined. Avoid overmixing to maintain a light and airy texture.

05

Step

Lightly coat the heated skillet with cooking spray. Pour the batter, using approximately 1/4 to 1/3 cup per pancake, onto the skillet. Cook for about 2 minutes, until bubbles form on the surface and the edges appear dry. Flip the pancakes and cook for another 2 minutes, or until golden brown on the other side. Repeat with the remaining batter.

Adjust the amount of honey according to your desired sweetness, considering any toppings you plan to add.
For a richer coconut flavor, lightly toast the shredded coconut before adding it to the flour mixture.
If the batter seems too thick, add a splash more soy milk to reach the desired consistency.

Ahmad Bernier

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