Buckwheat pancakes with balsamic roasted strawberries and coconut yogurt

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4


  • Gluten Free
  • Dairy Free
  • Vegetarian


Balsamic roasted strawberries

  • 3 tablespoons ReModena balsamic vinegar
  • 2 tablespoons rice malt syrup
  • ½ teaspoon vanilla paste
  • 2 punnets Driscolls strawberries, green tops removed and some berries halved

Buckwheat pancakes

  • 1 ¾ cups Vitasoy Almond Milk
  • 2 tablespoons lemon juice
  • 2 eggs, separated
  • 1 tablespoon liquid coconut oil
  • 1 teaspoon vanilla paste
  • 1 tablespoon rice malt syrup
  • 1 ¼ cups buckwheat flour
  • ¼ cup coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking power

To Serve

  • Vanilla coconut yogurt
  • 1 tablespoon toasted buckwheat nibs
  • 2 tablespoons toasted coconut flakes
  • Maple syrup, to drizzle


  1. For the balsamic strawberries, pre-heat oven to 180°C. Combine the vinegar, rice malt syrup and vanilla paste in a jug until well combined. Place strawberries in a baking paper lined roasting tray and pour over vinegar mixture. Roast for 10-15 minutes or until the strawberries are tender.
  2. For the pancakes, whisk the milk and lemon juice in a jug, then whisk in the egg yolks, coconut oil, vanilla paste and rice malt syrup.
  3. Place the buckwheat and coconut flour, cinnamon and baking powder in a bowl and whisk to combine. Pour the milk mixture into the flour and whisk until you have a thick batter. Rest for 30 minutes.
  4. Once the batter has rested, beat egg whites in the bowl of an electric mixer fitted with a whisk attachment, to soft peaks and gently fold through the rested batter.
  5. Heat a frying pan over a medium heat. When hot, pour in 1/3 cup of batter and cook until bubbles form and pop on the surface of the pancake. Flip and cook for a minute or until golden and cooked through. Repeat with remaining batter and keep warm.
  6. To serve, stack 2-3 pancakes on each serving plate, top with a generous spoonful of balsamic strawberries, a dollop of coconut yogurt and a sprinkle of buckwheat nibs and coconut flakes. Finish with a drizzle of balsamic strawberry syrup and maple syrup if desired.

Tip: When you whisk the lemon juice into the almond milk, before you add any other ingredients leave it to sit and ‘ferment’ for 5-10 minutes. The acids in the juice will cause the milk to thicken slightly and create a fermented ‘buttermilk’ which is great for gut health.

Tip: Whisking helps to ‘sieve’ the flour and incorporate the baking flour without having to pass your flours through a sieve.

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