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Buckwheat Pancakes with Coconut Whipped Cream & Fresh Berries
Ingredients
Pancakes
- 1 cup buckwheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups coconut milk, shaken
- 1 large egg
- ½ teaspoon pure vanilla extract
- Oil or butter, for the skillet
- Berries for serving
Whipped Cream
- 1 14- ounce can coconut cream or full fat coconut milk, chilled overnight
- ½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed.
- While the pancakes cook, remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
- Place hardened cream in a chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.
- To serve, layer pancakes with the whipped cream and berries. Serve immediately.
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