Well, if I made you guys wait any longer for these Raspberry Whipped Buckwheat Pancakes I would have a gang of hangry followers beating my door down. This has turned out to be the ultimate teaser recipe, accidentally on my part. This recipe was officially released as part of TheWholeTara app, which is currently on a break from the app store, and then went viral on Instagram with tons of recipe requests!
So. It’s finally here and now you have no more excuses to harass me and I have no more excused to procrastinate from sharing this treasure of a recipe. 🙂
On to the recipe itself…
These may be the most delicious pancakes I’ve ever made. Seriously. Not joking. They’re topped with stewed raspberries and coconut cream adding a rich texture to the light and fluffy nature of this breakfast delight. The coconut cream can be made ahead and refrigerated for a shorter prep time. The pancakes are lightened up with gluten-free flour and get their subtle sweetness from natural sources like maple syrup and pure vanilla extract. Adding stewed berries not only tastes like jam heaven, but it also boosts the antioxidant and beauty benefits of these once-guilty pancakes.
Time to build your own stack.
- 2 cups gluten free flour
- 2 Tbsp baking powder
- ½ tsp salt
- 2 cups almond milk
- 2 Tbsp oil, I used avocado oil
- 4 Tbsp maple syrup
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1 can coconut cream, whipped and refrigerated optional
- In a large bowl, whisk the flour, baking powder, and salt until combined.
- In a separate bowl, whisk the milk, oil, maple syrup, and vanilla extract until blended.
- Create a crater in the dry ingredients and pour the wet ingredients into the middle of the dry ingredients bowl. Stir lightly to avoid over mixing, which will make a tough pancake. Allow the batter to rest for 5 minutes.
- In the meantime, heat a small saucepan and pour the raspberries into the pan. Stir and mash some of the raspberries and cook until the raspberry juices are released.
- Using a separate pan lightly greased with oil over medium heat, spoon the batter over ensuring that the pancakes sizzle as they are placed on the pan. Cook until golden brown, or about two minutes, then flip. Repeat until batter runs out.
- Stack the pancakes and top with raspberry compote and whipped coconut cream.