These pineapple buckwheat pancakes with coconut cream are super yummy and so fluffy. And they’re so much healthier than regular pancakes!
I’ve always loved Sunday breakfasts. I mean I couldn’t live without my daily green smoothie and muesli anymore, but how could anyone possibly say no to pancakes? And yes, it’s true you can make perfectly delicious vegan pancakes without milk and eggs and it’s just as easy. Seriously, how much better can breakfast actually get?! The only thing I probably like even more than pancakes is scrambled tofu, but that’s a different story. ;-)
So last Sunday we had these extremely delicious vegan pineapple buckwheat pancakes with coconut cream and peaches. Flo also loved them, so they were gone really fast! This guy is a real pancake addict. I still remember when we first started dating (we just celebrated our 6th anniversary a couple of weeks ago) and he ate like 20 pancakes and could barely move for the next couple of hours. Haha. But who am I to deny a grown man his pancakes? :-) I just wish I could eat this many pancakes and still not gaining any weight.
When I first made vegan pancakes, I mostly used whole grain flour, but after some time I heard of buckwheat flour, which became my new favorite. Buckwheat is not only very healthy, but also contains no gluten, which makes it a perfect alternative for people who suffer from gluten sensitivity. You can also find my recipe for buckwheat banana chia pancakes in Vegan Friends Cook Vegan Food.
So I hope you guys all have a great and “pancaky” weekend! As always, I love hearing from you. :-) Let me know if you give these tropical vegan pineapple buckwheat pancakes a try!
Pineapple Buckwheat Pancakes with Coconut Cream
For the pancakes:
- 1 tablespoon ground flax seeds
- 2 tablespoons water
- 1 cup buckwheat flour either grind raw buckwheat groats or use store-bought flour
- 1 medium ripe banana, mashed
- 1 teaspoon baking powder
- 1 1/4 cups almond milk
- 1 teaspoon agave
- 2 tablespoons shredded coconut
- 1 cup pineapple, peeled and chopped into small pieces
For the coconut cream:
- 1 can full-fat coconut milk or cream, refrigerated overnight
- 1/2 teaspoon agave
- 1/2 teaspoon vanilla extract
For the fruit topping
- 1 peach, cut into small pieces
- 1/2 cup pineapple, peeled and chopped into small pieces
- 1 teaspoon coconut flakes
- 1 teaspoon agave
- Grind the flax seeds in a food processor. Whisk them toghether with 2 tablespoons of water and set aside to thicken. Meanwhile make the batter: Combine the remaining pancake ingredients in a medium bowl and stir constinuously until smooth. Add the flax seeds and stir in.
- Lightly grease a skillet and heat over medium heat. Add a ladleful of the batter. Cook for about 2 minutes or until golden. You know it's time to flip them over when little bubbles appear on the surface. Put them in the oven to keep them warm.
- Next, make the coconut cream: Carefully open the can of refrigerated coconut milk or cream. Make sure to keep it level so the cream and liquid keeps separate. Put a mixing bowl in the freezer for about 5 minutes. Then scoop out the cream. Stop scooping when you reach the liquid (you can use it for smoothies). Beat for about a minute using a mixer (on high speed), then add agave and vanilla and continue for another 2 minutes until it becomes creamy.
- Heat a small pan and add the peach and pineapple pieces together with the agave. Cook for about 2 minutes.
- Serve the pancakes with the coconut cream and the cooked fruits. Sprinkle with coconut flakes.