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SkinnyMS

Buckwheat Pancakes with Berry Sauce

With a fluffy texture and a yummy berry sauce, you won't even know these pancakes are healthy for you!
Course: Breakfast
Cuisine: Universal
Keyword: Kid-Friendly, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 281kcal
Author: SkinnyMs.

Ingredients

Pancakes

  • 1/2 cup buckwheat flour
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon coconut palm sugar optional sucanat
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons baking powder
  • 1 egg slightly beaten
  • 1 cup almond milk
  • 1 teaspoon coconut oil melted, optional pure unsalted butter

Berry Sauce

  • 1 cup mixed berries raspberries and strawberries
  • 1/4 cup cold water
  • 2 teaspoons honey

Instructions

Begin with the Berry Sauce

  • In a saucepan, combine the mixed berries, water, and honey. Simmer the fruit while gently smashing with the back of a spoon. Allow to simmer until the mixture has thickened.
  • Remove from heat and cool until ready to serve.

For the Pancakes

  • Combine all of the dry ingredients in a large mixing bowl. Make a well in the center.
  • Combine the egg, almond milk, and coconut oil in a separate bowl. Whisk until well combined. Pour into the dry ingredients and whisk until smooth.
  • Heat a non-stick frying pan over medium heat until droplets of water sizzle on the service. Add a couple of drops of oil and pour ¼ cup of batter into the frying pan. Cook until bubbles appear on the batter’s surface. Gently flip and cook until golden brown.
  • Repeat until all the batter has been used.

Nutrition

Serving: 2pancakes | Calories: 281kcal | Carbohydrates: 29.8g | Protein: 6.1g | Fat: 17.3g | Saturated Fat: 14.1g | Cholesterol: 41mg | Sodium: 320mg | Fiber: 5.2g | Sugar: 6.7g |
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13