Buckwheat Pancakes with Coconut Cream Sauce



gluten free buckwheat pancakes

I love the flavour buckwheat gives to these pancakes! Despite the "wheat" in the name, buckwheat is gluten free and actually in the same family as rhubarb. Buckwheat flour is a very healthy substitute for other gluten free flours. Even many gluten-eaters make buckwheat pancakes instead of wheat for the health benefits and interesting taste. I get buckwheat flour from the bulk barn.

The Coconut Cream Sauce is a must for coconut lovers! It's easy to make and goes well with fruit or other kinds of syrup on any pancake.
(makes 8 large pancakes)
Ingredients

2/3 cup buckwheat flour
1/3 cup tapioca starch (or rice flour, or a combination of both)
1 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 egg
1 cup milk
2 Tbsp oil
1 mashed banana, blueberries, etc (optional)

Directions

Combine dry ingredients.
Add beaten eggs, milk and oil.
You can add more or less milk depending on how thin you want the batter.
Cook on non-stick frying pan on medium heat.

Coconut Cream Sauce

Ingredients

1 can coconut milk
1/3 cup sugar (more or less to suit your taste)
1Tbsp corn starch
3 Tbsp milk

Directions

Pour coconut milk into a small sauce pan.
Mix corn starch with milk until no lumps and add to sauce pan.
Add sugar and stir to combine.
Heat to a boil then reduce heat to simmer for a few minutes until sauce starts to thicken (it will thicken more upon cooling).
Remove from heat and serve with buckwheat pancakes and fruit.