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If there is one thing that reminds me of my childhood summers at my grandparents cottage, it’s pancakes!!
We would spend the day at the beach, then ride our bicycles home, and enjoy pancakes with fresh strawberry and black currant jam and mint tea from the garden.
Although my grandmas pancakes were made of white flour and kefir, these ones still hit the spot and won’t cause you to bloat. Buckwheat is a gluten free grain that’s rich in magnesium and fibre, which makes it helpful for supporting healthy blood glucose levels, cardiovascular system, and gallbladder.
I posted the recipe below for you guys to enjoy and make your own sweet summer memories!
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| Prep Time | 5 minutes |
| Cook Time | 20-30 minutes |
| Servings |
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- 1 1/3 cup buckwheat flour
- 1 1/3 cup oat flour
- 2 tsp baking powder aluminum free
- Pinch of Himalayan salt
- 4 organic eggs
- 3 1/3 cups coconut milk unsweetened, from package not can
- Coconut oil for cooking
Ingredients
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- Mix together dry ingredients first, then add the rest. Mix until batter is smooth.
- Use a small amount of coconut oil to make crepes. Add about 1/4 cup of batter per crepe and swirl around to cover pan to make thin crepes - cook until you start to see bubbles, then flip.
PRO TIP: Make a double batch and freeze crepes, they are super easy to defrost!
To make a fresh strawberry jam, blend desired amount of strawberries with some honey or coconut sugar.