These buckwheat pancakes serve up double the blueberry and double the decadence with a rich coconut cream that's drizzled in maple syrup.
Blueberry coconut cream
- 50 g blueberries
- 1 tsp caster sugar
- 270 ml can coconut cream (refrigerated overnight)
- 1 tsp vanilla extract
- 2 eggs, separated
- 60 g (½ cup) buckwheat flour
- 60 g (½ cup) sweet rice flour (also known as glutinous rice flour)
- 55 g (¼ cup) caster sugar
- 2 tsp gluten-free baking powder
- pinch of salt
- 185 ml (¾ cup) coconut milk
- 250 g blueberries, fresh or frozen
- coconut oil, for pan frying
- fresh blueberries
- toasted coconut chips
- maple syrup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Begin preparing this recipe one day in advance.
Chilling time: overnight
1. For the blueberry coconut cream, place the blueberries and sugar with a few teaspoons of water in a saucepan over low heat and simmer for 3-4 minutes or until the blueberries turn soft and sticky. Remove from the heat and set aside to cool.
2. Open the chilled coconut cream without shaking the can. Scoop out the hardened coconut cream from the lid of the can and transfer to a mixing bowl. To separate the rest of the hardened cream from the coconut water, tip the remaining contents into a sieve placed over a bowl so the coconut water drains from the cream. Whisk the coconut cream until light and fluffy, then add the vanilla and cooled blueberry compote and whisk to combine. Cover and refrigerate while you make the pancakes.
3. For the pancakes, whisk the egg whites in a spotlessly clean, dry bowl until stiff peaks form.
4. Place the egg yolks and all the other ingredients except the blueberries and coconut oil in a separate bowl and whisk to combine. Gently fold in the beaten egg whites and the blueberries.
5. Melt a little coconut oil in a large heavy-based frying pan over medium heat. Working in batches, cook large spoonfuls of batter for 2-3 minutes or until bubbles pop on the surface. Turn and cook for another minute or until golden. Serve immediately topped with a dollop of chilled blueberry coconut cream, maple syrup, coconut chips and fresh blueberries.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.