These light and fluffy buckwheat pancakes are topped with honey-roasted peaches for a truly delicious breakfast experience.
While I typically prefer savory flavors, when it comes to enjoying a sweeter, more indulgent type of breakfast, I’ll always reach for pancakes. While it’s my mother’s famous buttermilk pancakes that I will forever hold a soft spot for, this gluten-free buckwheat pancake recipe is another one I keep on hand for a luxurious weekend breakfast. The first time I made this, my daughter proclaimed it Fancy Pancakes, and in my house, the name has stuck.
The reason why these flapjacks are a little fancier is because of the roasted peaches. They add an exquisite layer of melt-in-your-mouth sweetness that perfectly harmonizes the rich, slightly earthy flavor of the buckwheat. While this recipe has a bit more steps and takes more time than traditional pancake recipes, it’s worth putting in the extra effort. Whether you’re gluten-sensitive or just want to try a fun twist on an old favorite, these fancy pancakes are a total winner.
Are These Buckwheat Pancakes With Roasted Peaches Healthy?
While this recipe does have sugar (and of course, you’ll want to add more with maple syrup!), it does also have some green flags. Mainly, buckwheat is a nutrient-rich, gluten-free seed that’s high in fiber, antioxidants, and essential minerals like magnesium and iron. Roasted peaches add a naturally sweet and juicy touch, plus they’ll add in extra vitamins such as vitamin C and A. If you’re trying to keep your sugar intake lower, enjoy these pancakes in moderation.
These pancakes are dairy-free and can easily be veganized by using maple syrup instead of honey.
What Is Buckwheat?
Believe it or not, buckwheat is a seed that’s related to rhubarb and sorrel (not wheat, despite its name!). It’s a powerhouse of nutrition, packed with essential amino acids, fiber, and antioxidants. It has a distinct and rich, nutty flavor with a slightly earthy taste, and it adds a wonderful depth when used in baking or cooking.
Buckwheat dates back thousands of years and spans across many different cultures. The origins of buckwheat can be traced to Central Asia, around 6000 BC. Ancient people of this region, including the Chinese and people of the Caucasus Mountains, were among the first to embrace its versatility as a food source. From here, it spread to Europe during the Middle Ages. Buckwheat was especially popular in this region because it grew so well in harsh, colder climates, where wheat and other grains were more difficult to grow. In Eastern Europe, especially in Russia and Poland, buckwheat became a staple food, where it is still widely used today. Buckwheat didn’t make its way to North America until between the 17th and 18th centuries, where it was adopted by Indigenous peoples and colonizers alike. Today, it continues to grow in popularity due to the fact that it’s a healthy, versatile gluten-free option when replacing wheat.
How Do I Store Leftovers?
Allow any leftover pancakes to cool to room temperature before storing them. For short-term storage, place pancakes in an airtight container or wrap them tightly in plastic wrap or foil before storing in the fridge for 1 to 2 days. For longer storage, you can freeze leftovers. Lay the pancakes in a single layer on a baking sheet and freeze them until firm. Then stack them with a piece of parchment paper between each pancake before placing them into a freezer-safe bag or container. They’ll last this way for 2 to 3 months.
Serving Suggestions
This recipe calls for delicious roasted peaches on top. However, you can still get creative with toppings. A big dollop of whipped cream or coconut cream along with some fresh fruit would be delicious on these pancakes. It’s also fun to try something totally sweet and indulgent, such as some cheesecake filling from our brownie sandwich recipe, along with some sliced strawberries tossed on top for good measure. Or, consider adding some cinnamon drizzle frosting from our cinnamon roll pancakes (this still tastes lovely with the roasted peaches). I like to balance the sweetness of these pancakes with plain Greek yogurt, as well as add bananas and blueberries to the roasted peach topping.
Ingredients
For The Peaches:
- 4 peaches pitted and sliced into quarters
- 2 tablespoons coconut sugar
- 1 tablespoon honey
For The Pancakes:
- 1/4 cup slivered almonds
- 1/2 cup dairy-free vanilla yogurt or dairy
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup coconut sugar
- 3 eggs separated
- 3/4 cup buckwheat flour 115 grams
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
Instructions
- Preheat your oven to 450℉.
- Pit your peaches and cut them into halves. Then, cut each half into quarters (so you end up with 32 slices).
- Place the peaches, cut side down, in a large greased baking dish so that the slices are close together in a single layer.
- Sprinkle with coconut sugar and pop into the oven for about 25 minutes, or until the peaches are tender.
- Once tender, take the peaches out and drizzle with 1 tablespoon of honey. Then, turn your oven to high broil, and broil until the peaches just begin to caramelize. Watch them closely as they burn fast.
- Take peaches out and let cool.
- Preheat an oven to 400℉, and toast the almond slivers until lightly golden, about 5 to 7 minutes. Crush them up a little bit and set aside.
- In a large bowl, beat together the yogurt, almond milk, coconut sugar, and egg yolks. Set aside.
- In a medium bowl, mix the buckwheat flour, baking powder, salt, cinnamon, and toasted almonds.
- In a separate, medium-sized bowl, beat the egg whites on high with an electric hand mixer, until stiff peaks form, about 3 to 4 minutes.
- Slowly add the flour mixture into the yogurt mixture, and mix until combined.
- Gently fold in the beaten egg whites, and mix until the batter is just moistened.
- Heat a griddle to medium heat. Pour 1/4 cup scoops of the mixture onto the griddle and cook the pancakes until the underside is golden and the top begins to bubble, about 3 to 4 minutes. Flip once and give the other side an additional 3 to 4 minutes. Make sure you stir the batter in the bowl every so often, as the egg whites will start to deflate.
- Serve immediately, topped with honey roasted peaches.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Ahaha, “It’s practically a superhero.” You’re a great writer! I came here after seeing this blurb on Google. Love it!! I don’t have any peaches here at home, but I’m going to use the rest of your recipe to make them. Thank you!
Glad you like it Tess!