One of the first things you’ll probably notice is that, despite using buckwheat flour, these are not gluten free. I simply like the mealy texture and nutty taste of buckwheat flour and don’t really have the knowledge or need for creating a fully gluten-free flour mix. The result is a denser, ‘healthier’ tasting hotcake, which I quite like. But then I load it with so much delicious cashew cream that it all balances out.
- ¾ cup berries for the coulis
- 2 Tbsp sugar for the coulis
- Cashew Cream
- ¾ cup buckwheat flour for the hotcakes
- ¾ cup standard plain flour for the hotcakes
- ¾ tsp baking powder for the hotcakes
- ¼ tsp fine sea salt for the hotcakes
- 2 Tbsp cacao powder for the hotcakes
- 1¾ cup almond milk for the hotcakes
- 2 Tbsp coconut oil melted, for the hotcakes
- 2 Tbsp maple syrup for the hotcakes
- almond slices toasted, to serve
- 1 To make the cashew cream, drain the cashews and place into a blender with the remaining ingredients. Blend to a creamy consistency (this could take at least five minutes).
- 2 To make the berry coulis, heat the berries in a small saucepan with a splash of water and the sugar until simmering. Simmer gently for around 15 minutes and then press the mixture through a sieve to remove the lumps and seeds.
- 3 To make the hotcakes, in a medium-sized mixing bowl sieve both the flours, baking powder, salt and cacao. In another bowl, combine the almond milk, coconut oil and maple syrup. Mix the wet ingredients with the dry ingredients until just combined. Heat a lightly greased non-stick frying pan over a medium heat and ladle in enough batter to make an approximately 12cm hotcake. Cook until bubbles appear on the top, and you can see the edges have started to set. Flip and let the other side cook for 20 seconds or so. Repeat with the remainder of the batter, making sure the pan remains lightly greased throughout, to prevent sticking.
- 4 Serve the hotcakes with plenty of berry coulis, cashew cream and scattered almonds.