glutenvrij
vegetarisch
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dessert
Buckwheat Pancakes with Mango and Coconut Sauce
A delicious dessert that you can also enjoy for breakfast. These pancakes are made from buckwheat flour, a gluten-free alternative to regular flour, and they are served with fresh mango and a delightful coconut sauce. It's such a simple recipe that it's almost hard to believe how delicious it tastes. And best of all: it's incredibly nutritious!
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 200 grams buckwheat flour
- 400 ml almond milk
- 2 eggs
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 mangoes
- 200 ml coconut cream
- 2 tablespoons honey
Nutrition facts
fat
20 grams
kcal
520
protein
12 grams
carbs
75 grams
Instructions
- 1 In a bowl, mix the buckwheat flour, almond milk, eggs, baking powder, and salt until smooth.
- 2 Heat a little oil in a frying pan and fry the pancakes one by one until golden brown on both sides. This takes about 2-3 minutes per side. Don't worry if the first pancake fails, it happens to all of us!
- 3 Meanwhile, dice the mangoes.
- 4 In a small saucepan, heat the coconut cream and honey over low heat while stirring. Make sure it doesn't boil!
- 5 Serve the pancakes with the mango cubes and pour the warm coconut sauce over them. Enjoy your meal!
