Fluffy Buckwheat and Coconut Pancakes

Start your morning with these hearty, gluten-free pancakes, subtly nutty from buckwheat and sweetened by coconut milk. Light and perfect for any dietary needs.

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Step 1

In a large bowl, whisk together the buckwheat flour, coconut flour, cream of tartar, baking powder, and salt.

Step 2

Slowly pour in the coconut milk while stirring until a smooth, thick batter forms.

Step 3

Lightly grease a pan with rapeseed oil and heat it over medium heat.

Step 4

Pour small portions of the batter into the pan to form individual pancakes.

Step 5

Cook for 2 to 3 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

Step 6

Slice the peeled pear into thin wedges.

Step 7

Serve the warm pancakes topped with the fresh blueberries and pear slices.