Buckwheat Pancakes With Brandied Strawberries & Coconut Whip

Buckwheat Pancakes With Brandied Strawberries & Coconut Whip Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 26 minutes


brandied strawberries

2 C diced strawberries

1/2 C maple syrup

1/4 C brandy

1 tbsp lemon juice

1 tsp arrowroot flour or cornstarch

1 tsp water

buckwheat pancakes

1 1/2 C  buckwheat flour

1 tsp cinnamon

1 1/2 tsp baking powder

1 tbsp melted vegan butter

2 C nondairy milk

2 tbsp vegan butter (for cooking pancakes)

coconut whip

1 can full-fat coconut milk (refrigerated overnight)

1 tsp sugar (optional)


1In a small saucepan, bring maple syrup and brandy to a simmer over medium heat. Once the mixture is bubbling, add in the diced strawberries and lemon juice. Continue to stir occasionally while you bring it to a simmer again. Mix together arrowroot flour and water in a small bowl until smooth, and add to the strawberry mixture.

2Continue to stir occasionally while simmering for 10 minutes until thickened. Remove the saucepan from heat and set aside while you make pancakes.

3Bring a non-stick pan to medium heat and combine the pancake batter ingredients together in a mixing bowl until well combined.

4You may need to waver between medium and medium-low heat to keep the pancakes cooking evenly.

5Place a little bit of vegan butter in the centre of the pan and pour 1/3 cup of batter per pancake. It is best to cook 1 to 2 pancakes at a time depending on the size of your pan, for about 2 minutes per side.

6You must use a can of full fat coconut milk for the coconut whip and have it already refrigerated so it’s very cold and the thick cream is separated from the liquid. Another tip is to place the beaters from your hand mixer and a stainless steel bowl in the freezer in advance of preparing the coconut whip.

7When you open the can of coconut milk, scoop only the thick cream that is sitting on top into the stainless steel bowl. Do not let any liquid get in the mixture. Beat on high for 1 to 2 minutes minutes until thick and fluffy.

8Serve the pancakes warm with brandied strawberry sauce and a generous dollop of coconut whip.

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