Gluten-and-Lactose-Free Buckwheat Pancakes with Roasted Strawberries


For those that have followed along with my silly stories, I only bake gluten-free when my girlfriend Rhubarb visits.  On top of being gluten-free, Rhubarb's diet is now lactose-free as well. You can imagine the sweat bead that formed on my brow when we made plans for brunch. Where could we eat that could ensure her needs were met? The pressure was too much and I offered to host brunch. Hence, these buckwheat pancakes!

These pancakes are incredibly easy to make. Quite frankly they FASCINATED me because they were so hard to burn. They're beautiful, fluffy, and... how do I put this... bland. Don't let my opinion deter you! Rhubarb was stunned when me and our mutual girlfriend commented on the lack of flavor. She felt that they were dead-on perfection and the group quickly realized that our palettes were divided based on our dietary norms. For those that eat gluten-free, these are fantastic. For the rest of us, there was something lacking. That's where the roasted strawberries come into play; they add sweetness and zest! Plus, roasted strawberries are amazing in general.

I'm so enamored with these pancakes that I am determined to tinker with them until all parties are satisfied. Initial thoughts include adding lemon zest, reducing the coconut milk on the stove to a more concentrated flavor, and using more maple syrup. How do you make your buckwheat pancakes? Any recommendations are greatly appreciated!


Gluten-and-Lactose-Free Buckwheat Pancakes with Roasted Strawberries
serves 4

Gluten-Free Buckwheat Pancakes
from Creative Simple Life

2 cups organic buckwheat flour 
2 teaspoon baking soda
1 teaspoon sea salt
1 can organic coconut milk OR 2 cups of milk of your choosing
2 eggs
2 tablespoons maple syrup
2 tablespoons organic canola oil + more for for the pan 

Michele's Super Easy Roasted Strawberries 
1lb fresh strawberries, washed and trimmed 
1-2 tablespoons light brown sugar

For the pancakes, preheat the oven to 375F. Line a baking sheet with aluminum foil and very lightly butter or oil. But whole strawberries on the baking sheet and sprinkle with light brown sugar. Bake for 15-20 minutes, until tender to fork prick. When done, turn off oven and leave inside to keep warm until time to serve.

While that bakes, mix together the flour, baking soda, and sea salt in a medium mixing bowl.
In another bowl, beat together the coconut milk, eggs, maple syrup, and canola oil. Once thoroughly mixed, add this liquid mixture to the dry mixture.

Stir until the batter is mostly smooth. Then set it aside for 10 minutes to allow the flour to fully absorb the liquid ingredients.

Preheat a cast iron skillet on medium heat for 5 minutes. Add some oil for frying the pancakes.
Pour ¼ cup of the batter per pancake onto your preheated skillet, pan, or griddle.

Cook the pancakes for 1½ minutes per side, flipping when bubbles begin to burst at the surface and the edges begin to look cooked.

Top with strawberries, bananas (optional), and maple syrup. Best served warm.