Peaches & Cream Buckwheat Pancakes
Author: 
Recipe type: Breakfast, Pancakes, Gluten Free
Serves: 1 (6 3-inch pancakes)
 
Fresh peaches and a dreamy mascarpone coconut cream top a stack of gluten free and vegan buckwheat pancakes. What a perfect way to celebrate summer fruit!
Ingredients
  • 1 flax egg (1 tbsp ground flax seed + 2 tbsp water)
  • 1 tbsp honey or sweetener of choice
  • A pinch of pink salt
  • ⅓ cup unsweetened almond milk
  • ½ tsp pure vanilla extract
  • A dash of cinnamon
  • Scant ½ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ cup buckwheat flour
  • ⅓ cup mascarpone cheese*
  • ¼ cup chilled coconut cream
  • 1 tbsp maple syrup
  • ½ fresh peach or nectarine, sliced
Instructions
  1. Prepare flax egg in advance by combining ground flax seed and water in a small bowl and refrigerating overnight to thicken.
  2. To make pancakes, combine flax egg, honey, salt, almond milk, vanilla, and cinnamon together in a small mixing bowl.
  3. Add baking powder, baking soda, and buckwheat flour and stir until moistened, a few lumps are okay.
  4. Preheat a frying pan over medium heat, grease with oil if necessary. Scoop about 2 generous tbsp of batter per pancake and cook until edges are dry and bubbles appear on surface and do not pop. Flip and cook until centre is set.
  5. To make cream filling, mix mascarpone, coconut cream, and maple syrup together until smooth and thoroughly combined.
  6. Serve pancakes with mascarpone cream and sliced peaches.
Notes
*For a vegan option, omit mascarpone cheese and use only coconut cream. Or follow the cashew filling recipe on our Vegan Tiramisu Cheesecake post.
Recipe by Radiant Rachels at https://radiantrachels.com/peaches-cream-buckwheat-pancakes/