Coconut Buckwheat Pancakes recipe

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Ingredients

1 cup buckwheat groats
1 ½ cups boiling water
1 cup spelt flour
½ cup unsweetened shredded coconut
2 teaspoons baking powder
1 cup soy milk
1 egg
2 tablespoons oil
2 tablespoons honey
cooking spray

Nutrition Info

372.5 calories
carbohydrate: 53.8 g
cholesterol: 32.7 mg
fat: 14.4 g
fiber: 5.8 g
protein: 10.5 g
saturatedFat: 6.5 g
servingSize: -
sodium: 238.9 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn't all absorb.

  2. Heat a skillet over medium heat.

  3. Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined.

  4. Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining batter.

Recipe Yield

5 servings

Recipe Note

These hearty pancakes are flavored with buckwheat and coconut. Don't expect a smooth-appearing cake. These pancakes appear lumpy because of the buckwheat groats. Even though these are wheat-free, they are not gluten-free! The honey may not be needed in the pancakes if you will be putting a sweet touch on the finished pancakes.

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