Who can resist a dreamy stack of pancakes slathered with syrup…this is what I dream about during the Monday-Friday grind, but then I remember that I work weekends, too, and my decadent, lazy pancake breakfasts will have to be put on hold for the time being. Once again though, I made the best of the situation and I had a breakfast dinner. Yes, a big ol’ stack of pancakes at night can be just as good as in the morning. Regardless of the time of day you eat these beauties at, you will love them.
With all the goodness of buckwheat and brown rice flour, wholesome fats in the form of coconut oil and flaxseeds, you will be left with one very happy tummy. I made these babies gluten-free so that anyone can enjoy them. Don’t let it scare you away…the buckwheat flour works perfectly in pancakes! I’ve topped these pancakes with the simplest of raspberry sauces to add just a little something extra, with very little effort. You could use any frozen fruit that you wanted….strawberries or blueberries would be amazing, too.
[Disclaimer: Silk provided me with their product for use in these recipes. All opinions are my own.]
Silk Almond Pancakes
- ½ cup buckwheat flour
- ½ cup brown rice flour
- 1-2 Tbsp honey
- 2 tsp (10ml) baking powder
- 1/2 tsp (2ml) salt
- 1 cup (250ml) Silk True Almond, any flavour but chocolate
- 2 Tbsp (30 ml) melted coconut oil
- 1 flax egg (1 Tbsp ground flax seeds combined with 3 Tbsp water and left to sit 5-10 minutes, until thickened)
- Whisk together flours, baking powder, and salt in a small bowl.
- In a separate bowl, whisk together True Almond, coconut oil, honey, and flax egg.
- Add flour mixture to liquid mixture and stir just to moisten- a few lumps are fine.
- Cook pancakes on a griddle over medium heat.
- 2 cups frozen raspberries
Place raspberries in a pot over medium heat and cook until warmed and juices are released. Stir often. Add a splash of maple syrup until desired sweetness is reached. Top pancakes with this sauce.