Strawberry Buckwheat Hotcakes

Fluffy, wholesome, and bursting with sweet strawberry goodness — these Strawberry Buckwheat Hotcakes are the perfect weekend treat! Made with a mix of gluten-free self-raising and buckwheat flours, soy milk, and a hint of vanilla, they’re light yet satisfying, naturally vegan, and completely gluten-free. Ready in just 20 minutes and serving up to 8 people, these golden hotcakes make a beautiful brunch centrepiece — especially when topped with fresh strawberries and a drizzle of maple syrup. Simple, nourishing, and full of feel-good flavour, you’ll want to make them again and again!

Ingredients

  • 1 ½  cups gluten free self raising flour
  • ¾ cup buckwheat flour
  • ¼ cup caster sugar
  • 2 ½  cups soy milk (Bonsoy is best)
  • 2 drops vanilla paste
  • ½ tsp baking powder
  • Pinch salt
  • Fresh strawberries

Preparation

  1. Combine all dry ingredients in a bowl
  2. Whisk in the soy milk and vanilla until smooth batter forms and rest for ½ hour
  3. Heat pan with a little  olive oil or vegan butter, when hot  add dollops of batter to form the size you are wanting and turn the heat down to low. When golden underneath flip to slow cook the other side
  4. Serve with fresh strawberries and/or maple syrup

       *Note – if mixture is thick they can take longer to cook so cook both sides and then finish of in the oven for 5-10 minutes on 180°c

TIP – Vanilla cashew cream compliments this dish beautifully

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