by These pineapple buckwheat pancakes with coconut cream are super yummy and super fluffy. And they are much healthier than regular pancakes!
I’ve always loved Sunday breakfasts. I mean, I could no longer live without my daily green smoothie and granola, but how could anyone say no to pancakes? And yes, it’s true that you can make delicious vegan pancakes without dairy and eggs and it’s just as easy. Seriously, how much better can breakfast be?! The only thing I probably like even more than pancakes is scrambled tofu, but that’s another story. 😉
So last Sunday we had these delicious vegan pineapple buckwheat pancakes with coconut cream and peaches. Flo loved them too so they were gone really fast! This guy is a real pancake junkie. I still remember when we first started dating (we just celebrated our 6th anniversary a couple weeks ago) and he ate like 20 pancakes and could barely move for the next couple hours. Haha. But who am I to deny a grown man his pancakes? 🙂 I only wish I could eat that many pancakes without gaining weight.
When I first made vegan pancakes, I mostly used whole wheat flour, but after a while I heard about buckwheat flour, and it became my new favorite. Buckwheat is not only very healthy, but it does not contain gluten, making it a perfect alternative for people who suffer from gluten sensitivity. You can also find my recipe for Buckwheat Chia Banana Pancakes Vegan friends cook vegan food.
So I hope all of you guys have a great and “pancaky” weekend! As always, I love hearing from you. 🙂 Let me know if you try these Vegan Tropical Buckwheat Pineapple Pancakes!
Pineapple Buckwheat Pancakes With Coconut Cream
These pineapple buckwheat pancakes with coconut cream are super yummy and super fluffy. And they are much healthier than regular pancakes!
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Portions: 2
Instructions
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Grind the flax seeds in a food processor. Blend them together with 2 tablespoons of water and set aside to thicken. Meanwhile she prepares the batter: Combine the remaining pancake ingredients in a medium bowl and stir constantly until smooth. Add the flax seeds and mix.
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Lightly grease a frying pan and heat it over medium heat. Add a ladleful of batter. Cook for about 2 minutes or until browned. You know it’s time to flip them when little bubbles appear on the surface. Put them in the oven to keep them warm.
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Next, make the coconut cream: Carefully open the can of chilled coconut milk or cream. Make sure you keep it level so the cream and liquid stay separate. Place a bowl in the freezer for about 5 minutes. Then drain the cream. Stop scooping when you reach liquid (you can use it for smoothies). Beat for about a minute with a mixer (on high speed), then add the agave and vanilla and continue for another 2 minutes until creamy.
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Heat a small skillet and add the peach and pineapple chunks along with the agave. Cook for about 2 minutes.
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Serve the pancakes with the coconut cream and stewed fruit. Sprinkle with coconut flakes.
