I’m so excited to present to you Katarina Reimert, a wild-hearted & barefoot lady from my Instagram tribe! I first got to know this amazing soul through her beautiful pictures, this girl has such an amazing eye for detail! Do yourself a favour and check her out on her Website or Instagram.
Tell us, who is Katarina ? Currently, I am a school teacher who isn’t working in a school, living a stone throw away from the Pacific Ocean on the coast of Vancouver Island in Canada with my wickedly handsome husband.I am passionate about cooking REAL food with REAL ingredients and when I’m not in the kitchen you can find me painting, drawing, beading, weaving or frolicking in the great expanse of wilderness that surrounds our little island home.
So you have a passion for pancakes, correct ?
I devote one meal every week to pancakes. I would love to devote my entire life to pancakes, but apparently it’s not societally acceptable to do so (though I have never really been one for following societal expectations).
Every Sunday morning I wake up slow, roll out my yoga mat and dream about the pancakes I will soon create while laying in Shavasana. Soon enough I cannot deny the craving any longer and I will abandon my mat in favour of the kitchen. Sometimes I share them with my husband, sometimes I eat them all to myself. They are always refined sugar free and smothered in fresh fruit with the option of being gluten and dairy free and vegan as well.
These buckwheat pancakes are no exception. They are easy and relatively quick to make (even though I don’t usually worry about a quick breakfast on Sunday morning), hearty and warm. Top them with my super easy Coconut Milk Peanut Butter topping and you have the perfect way to start a lazy Sunday or Monday, Tuesday, Wednesday…
A lot of people worry about nourishing their body, myself included, but most forget that food has the capability to nourish the soul as well. These moist, dense, bubbly, pancakes are the best kind of soul food, all the while fuelling your body as well. These pancakes are extremely customizable, which makes them lovely for any day of the week. Add chia, hemp seeds or banana to the batter. Use buckwheat flour exclusively or substitute oat flour for wholewheat to make them gluten free. Use a flax egg to make them vegan – it’s completely up to you!
Take them, try them, make them your own and really, just ENJOY them and the whole experience that only Sunday morning can provide.
Buckwheat Pancakes With Coconut Milk & Peanut Butter Topping
1 cup buckwheat flour
1 cup wholewheat flour
2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp cardamom
1/2 tsp salt
2 tbsp raw sugar (optional)*
1 1/2 – 2 cup milk (I used almond)
1 egg (or flax egg as a substitute )
2 tbsp nut butter & 1/4 cup coconut milk for the peanut butter topping
In a medium bowl, mix together all dry ingredients until well combined. In a small bowl mix egg together with 1 and 1/2 cups milk of your choice. Save the remaining 1/2 cup milk.Combine the wet and dry ingredients, stir until incorporated – the batter will most likely be a little clumpy, this is perfectly okay. If the batter is too thick for your liking, add in the remaining milk 1 tbsp at a time. Let the batter rest for 15 – 20 minutes. While batter is resting, heat 2 tbsp natural peanut butter until slightly runny and warm. Combine with 1/4 cup coconut milk and stir. Set aside.
Grease your cooking pan with coconut oil (vegetable oil or butter would be fine as well, it’s up to you!) and heat over medium heat. Spoon approximately 1/4 cup of batter into the pan at a time, forming small round mounds. Flip the pancakes once the tops start to bubble and the bottoms are golden brown. Cook on the remaining side for another minute.
Stack pancakes and cover with foil or a tea towel to keep warm while remaining pancakes are cooking. Serve with nut butter topping, fresh fruit and chopped nuts.Makes approximately 12 pancakes & serves 2-3 people (or just 1 if you really like pancakes, like I do).
* You can choose to add sugar or not, depending on your own taste. Often times I do not sweeten the batter, as I usually put a topping of some nature on them and find it to be sweet enough. I also like to use maple syrup or honey as a sweetener occasionally instead of sugar.