A wonderful and different way to enjoy cherries now that they are on season: these buckwheat pancakes with cherry sauce, flavored with bitter almond. Delicious pancakes with a very flavorful sauce, which are very nice with a little strained yogurt ?
Buckwheat flour (we have seen it here and here) is widely used by those who avoid gluten, but also those who prefer nutritional foods. Buckwheat, a shrub with triangular seeds that thrives in cold climates, is indeed very nutritious. It is an excellent source of protein, rich in B vitamins and mainly in riboflavin (B2) and niacin (B3), in vitamins E and K, and contains many minerals and trace elements (calcium, iron, magnesium, phosphorus, potassium, zinc, manganese, selenium and copper). It also offers enough fiber, while it is rich in flavonoids, substances with strong antioxidant and anti-inflammatory action. It has been observed that consumption of buckwheat enhances cardiovascular health as it helps to regulate cholesterol (reduces LDL cholesterol levels and elevates HDL “good” cholesterol) and blood pressure.
Its taste is more earthy and reminiscent of nuts. It is mainly used in kitchens in the Far East, with the most famous preparation the Japanese soba noodles. Gluten-free beer is also made from buckwheat.
It is certainly more practical to make the sauce the day before. Serve the buckwheat pancakes with some Greek yogurt. It suits perfectly! If you are vegan try coconut yoghurt.
Buckwheat Pancakes with Cherry Sauce
A vegan and gluten-free breakfast and brunch recipe
- Cherry Sauce
- 350 gr. cherries pitted and stems removed
- 3 tablespoons grape syrup or other sweetener of choice
- 1 teaspoon almond extract
- Buckwheat Pancakes
- 140 g buckwheat flour
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder gluten-free if necessary
- 215 ml unsweetened almond milk
- 1 very ripe banana
- 2 tablespoons smooth olive oil or coconut oil
- ½ teaspoon vanilla extract
- yoghurt for serving (animal or plant-based)
Put the cherries in a medium saucepan and cover with 125ml of water.
Add grape syrup and heat to medium-high.
Cover and bring to boil, lower the temperature and simmer until the cherries soften and begin to break, 8-10 minutes.
Remove the lid and simmer until the sauce is syrupy, 8-10 minutes.
Remove from heat, add the almond extract and let the sauce cool.
Mix flour, sugar and baking powder in a bowl.
Beat the banana, almond milk, oil and vanilla in the blender and then add them to the dry ingredients.
Mix well and cook each pancake in an oiled non-stick pan, in medium-high heat. Cook until the bubbles begin to appear on the surface of the pancake and flip to cook on the other side, until it gets golden. There will be 8-9 pancakes.
1.2g Saturated fat
Nutrition facts per 212 gr