Easy Gluten Free & Dairy Free Buckwheat Crepes recipe. A quick and easy option for a healthy breakfast for kids on the weekend.
STEP 1
Whisk together all the ingredients until smooth.
STEP 2
Cook each crepe over medium heat for 2-3 minutes per side.
Buckwheat Crepes
These are really simple gluten free, dairy free and nut free pancakes perfect for that little healthy change with your kids breakfasts on the weekends. We always make pancakes on Saturdays and I love the idea of making these wholesome pancakes more so than my white flour versions I usually make. These have my Homemade Buckwheat Flour in them and cooked with good fats in the coconut, make these a really nourishing breakfast.
This recipe was inspired from the Minimalist Baker website. I spent the last two days soaking and dehydrating my buckwheat grains and wanted to get cooking with them straight away. I have made these a few times, one time I used coconut cream instead of coconut milk and they were too coconutty, Sam wouldn’t eat them. Another time I used cows milk as I had run out of coconut milk but the fat content in cows milk isn’t high enough and so they really stuck to the pan and didn’t hold together. So even though this is a really easy recipe, you can’t really swap the ingredients too much. If you wanted you could leave out the sugar, I have just added a little to compensate for the coconut flavour which sometimes Sam isn’t too keen on.
If you have the time it’s great to make your own buckwheat flour from grains. Not only does it taste heaps better, it is easier for your body to digest, plus grains have a longer shelf life than flour and who knows how long that buckwheat flour has been on the shelves in the store for.
You can see how to make your own here:
Homemade Buckwheat Flour
Buckwheat Crepes
- Total Time: 25 minutes
- Yield: 9 crepes 1x
Description
Easy Gluten Free & Dairy Free Buckwheat Crepes recipe. A quick and easy option for a healthy breakfast for kids on the weekend.
Ingredients
- 1 cup Buckwheat Flour
- 1¾ cups coconut milk
- 1 tablespoon flaxseed meal
- 1 tablespoon rapadura sugar
- 1 tablespoon coconut oil, melted
- pinch of salt
- extra coconut oil for cooking
Instructions
In a large bowl whisk together all the ingredients until smooth.
Heat a crepe pan over medium heat, add a little coconut oil and when hot add ¼ cup of batter. Let it cook until lots of bubbles appear on the top, then flip over carefully and cook a further 2-3 minutes on the other side. These take longer to cook than basic crepes or pancakes and are more fragile, so be careful when flipping.
Repeat with remaining mixture and serve with your favourite toppings, we had yoghurt and strawberries.
Notes
You can keep in the fridge for 3 days in an airtight container.
If your batter is really watery or too thick, just add more buckwheat flour or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
WHERE TO BUY BUCKWHEAT GRAINS?
I get my buckwheat grains from Cape Wholefoods in Dunsborough. They sell in bulk buy bags or you can bring in your own container and purchase using their scoop and weigh, meaning you can buy exactly the amount you need. You can also purchase from them through their online store South West Provisions.
