Inside Scoop: This recipe for gluten and Dairy-free Buckwheat Pancakes are perfectly topped with a delicious Mint Berry & Hemp salsa, the perfect breakfast pair.
This recipe was submitted by Sophia White,Nutritional Consultant, Hypnotherapist and Yoga Teacher.
If you are anything like us then your favourite meal may just be breakfast. You may or may not also have a sweet tooth, and on most days have very little time to prepare the wholesome and delicious breakfast you literally just had dreams about.
Well well, these dairy-free buckwheat pancakes are going to make your night time dreams become real life! Not only are they easy to prepare, gluten and dairy-free, but they are made with healthy ingredients and are really an effortless choice.
THE SALSA THAT MAKES THESE DAIRY-FREE PANCAKES STAND OUT
The thing that really makes these dairy-free buckwheat pancakes stand out though? The Mint Berry Salsa is like blend between a compote, a fruit salad and a sweet salsa, and it’s packed with antioxidants and bursting with divine flavours. Better yet, the salsa can be made in advance and stored in your fridge ready to top your meal or simply drench it….yeah we said it!
Homemade anything always tastes better, and is way more satisfying, but with little to no time in your day it’s easy to stroll down the aisles of the grocery store and mindlessly throw things into our cart. So instead of grabbing the pre-mixed pancake batter, that’s often loaded with artificial ingredients, why not grab a pack of buckwheat flour and set aside 1 minute in the evening to prep the batter!
Nerdy side fact: when you see the term “enriched” it basically means stripped of about 15 nutrients with 5 synthetic ones added back in. Refined grains often have lower fibre, protein, and phytonutrient value.
This little recipe for dairy-free buckwheat pancakes contain ZERO trans fats, contains whole grains, fibre, healthy fats, and protein. Win, win, win, win etc.
MAKE IT EASY ON YOURSELF
Have we convinced you to try these Dairy-free Buckwheat Pancakes yet?
If not, here are our favourite reasons for whipping up a batch today: gluten-free, versatile, and crowd pleaser. Gluten is something that we are overexposed to, can compromise our gut, and you know what they say: “everything in moderation”. If you have not tried buckwheat here is your reason to do so, it has a rich, nutty flavour, is loaded with fiber and promotes blood sugar stability and satiety; thus perfect for those busy mornings where you need to get your A game on.
Keeping nutrition easy is a main motivator in our busy lives, and this is exactly why we created a simple 5 ingredient challenge that will get you cooking the easiest healthy meals in minutes. Make sure you sign up for our 5 Ingredient Challenge, and instantly get access to our 5 Ingredient Cookbook, and get 5 days worth of daily emails with a tip a day on how to live a healthier lifestyle.
If you’re looking for more ways to get buckwheat into your life, your going to love this recipe for Chilled Sesame & Carrot Soba Noodle Bowl. How do you feel about buckwheat flour?
Buckwheat Waffles With Mint, Berry & Hemp Salsa
- 1 cup buckwheat flour sprouted; or spelt flour or sprouted whole wheat
- 1 cup almond milk
- 1 egg
- 2 Tbsp coconut oil room temp
- 2 Tbsp coconut palm sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
Mint Berry & Hemp Salsa
- 2 cups fresh cut berries of choice we used raspberries and strawberries
- 1 tbsp mint leaves chopped (depends on how minty you like it)
- 1 lime juiced
- 1 Tbsp maple syrup
- 1-2 Tbsp hemp seeds
- Dash of sea salt
- Alternatively, you could top with chia berry jam, yogurt and fresh fruit
- Heat waffle iron and oil lightly.
- Mix together dry ingredients.
- Add wet ingredients and whisk by hand until smooth.
- Pour one third of the mixture into waffle iron and follow manufacturer’s directions.
- *If you don’t have a waffle iron, this recipe also makes tasty pancakes!
For the salsa
- Mix everything together thoroughly.
- If you have it sit overnight it makes the salsa sweeter.
*If you don’t have a waffle iron, this recipe also makes tasty pancakes! If you have it sit overnight it makes the salsa sweeter.
Mint Berry Hemp Salsa not tickling your fancy? Try this 3 Ingredient Strawberry Chia Jam as a pancake topper.
Sophia White is a Nutritional Consultant, Hypnotherapist and Yoga Teacher. She lives with her partner, dogs, milking goats and chickens on their hobby farm in the beautiful Kootenay mountains of BC. She enjoys growing heirloom fruits and vegetables, wild crafting berries and ‘weeds’ and creating healthy recipes from scratch. It is her passion to help people become empowered about their health and achieve optimal wellbeing through the food they eat. For more recipes and health articles from Sophia visit her website www.sophiawhite.ca.
Special Thanks to recipe editor Lida Bermas
Lisa Bermas is a Registered Holistic Nutritionist™ originally from Toronto. Her passion is to empower individuals to take health into their own hands with the guiding principles of plant-based nutrition.
Lisa was intrigued to pursue an education in the alternative medicine field, in large part due to her experience with conventional doctors, who often wrote off her joint pain as either ‘growing pains’ or, simply put, ‘nothing’. She later linked this pain to changes in barometric pressure, poor absorption, and a highly inflammatory and acidic diet. The decision to turn to this field of medicine also stemmed from her realization that many doctors are essentially looking at the human body as individual parts rather than as a whole, integrated system. Lisa firmly believes that the integral link to our physical health is the connection between body, mind, and spirit.
In addition, Lisa studied Homeopathic Medicine and completed an Honours Bachelor of Science degree in Integrative Biology and Health Studies at the University of Toronto. She is also a bunny mom, a passionate photographer and writer. Scroll through her feed on Instagram: @empowereats