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Foodie Friday – Buckwheat Pancakes with Blueberries & Cashew Cream

Hello Saturday morning treat!  This is a delightful breakfast to wake up to. It’s decadent and full of flavor, and best of all, easy! I personally don’t even think you need to add syrup with the sweetness of blueberries and dates in the cashew cream. It is that good! This is a treat I love to partake in once and a while. It fulfills my need for a pancake recipe that is allergy friendly in avoiding dairy, eggs, and gluten. Cashew cream is a delicious substitute to whipped cream and I recommend trying it.

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May I just take a moment to talk to you about the wonder of both dates and buckwheat, now that I have mentioned them? I have taken to replacing sweetener where I can with dates, and it is working great! Why not swap in a whole food when you can. Dates are the fruit of coconut palms and they are composed mostly of sugar, so you don’t want to be eating them all the time, but they are high in fiber, potassium and copper and work very well in pureed form as a sweetener.

Buckwheat, interestingly enough, is not a cereal grain but a fruit seed related to rhubarb and sorrel. It is has a subtle nutty taste. Contrary to its name, buckwheat contains no wheat so is good option for those with gluten intolerance. What I appreciate about having a pancake recipe I can make myself is avoiding the processed sugar, GMO ingredients like corn starch, corn meal and corn flour commonly found in store bought gluten free pancake mixes and the fact that I can choose organic ingredients. It has taken me a while to find a recipe I like. Here it is! Modified from a recipe by Lee Holmes.

Pancake Ingredients:

  • 1/2 c organic buckwheat flour
  • 1 tsp baking powder
  • 1/2 organic banana
  • 1 c organic almond milk
  • 1 tsp organic cinnamon
  • 1 TBSP organic coconut oil
  • additional organic coconut oil for frying

Cashew Cream:

  • 1/2 c organic cashews
  • 1/2 c water
  • 1/2 tsp vanilla or 1 vanilla bean, scraped
  • pinch of sea salt
  • 1 organic medjool date, pit removed


  • 2 cups organic blueberries, fresh or frozen

Make It:

  1. Place the cashews in a measuring cup and fill with hot water to soak until needed. If you are organized, soak the cashews for at least 2 hours or overnight.
  2. Place all of the pancake ingredients in a high powered blender starting with the banana and almond milk. Blend until thoroughly mixed and transfer into a pourable measuring cup to easily make pancakes. Let it stand for 5 minutes.
  3. While the pancake mix is sitting, wash out the blender jar and heat up a pan or griddle to medium-medium high.  Drain and rinse the cashews and place all of the ingredients for the cashew cream into the blender. Blend on high until smooth and creamy. Taste and adjust sweetness and vanilla if needed. Transfer to a serving dish.
  4. Place the frozen berries in a saucepan and heat on medium low. If you are using fresh berries, wash them and serve them as they are!
  5. Cook up the pancakes, using a bit of coconut oil in the pan or griddle to prevent sticking. Flip the pancakes once air bubbles are present and you achieve a golden brown. Transfer the finished pancakes to a tray in the oven on very low heat until you have cooked the entire batch.
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  6. Serve these pancakes topped with a generous dollop of cashew cream and plenty of berries.


Serves 2.