July 16, 2020

Gluten Free Buckwheat Pancakes with Roasted Peaches

Gluten Free Buckwheat Pancakes with Roasted Peaches

Delicious, fluffy and easy gluten free buckwheat pancakes made with roasted peaches, mascarpone and toasted hazelnuts.




For the Peaches

  • 4 peaches pitted, sliced
  • 2 tbsp coconut oil plus more for cooking
  • 2 tbsp brown sugar or coconut sugar

For the Pancakes

For the Hazelnuts

  • 1/3 cup hazelnuts raw

For the Mascarpone


Make the Roasted Peaches

  1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  2. In a medium sized bowl, toss the sliced peaches with coconut oil and brown sugar until fully incorporated. Place on the prepared baking sheet and put in the oven to bake for 15 minutes, remove, flip the peaches and cook for 5 to 6 minutes longer. Then remove and set aside.
  3. Turn the oven down to 325ºF (163ºC).

Make the pancakes

  1. In a medium sized bowl, add the almond milk and lemon juice and stir. Let it sit for about 5 to 10 minutes while you prepare the batter.
  2. In a large bowl, add the oat flour, buckwheat flour, baking powder, baking soda, salt and brown sugar and whisk well.
  3. After the vegan buttermilk looks a little curdled and has sat for about 10 minutes, add the eggs and vanilla extract and whisk well. Pour the wet ingredients into the dry and whisk until fairly smooth (some bubbles will appear in the batter).
  4. Heat a skillet up over medium heat. Add a small dollop of coconut oil to the skillet and then pour about 1/4 cup of batter into the pan. Cook until bubbles start to form, about 3 to 4 minutes, then flip and cook for 2 to 3 minutes longer. Remove and place on a baking sheet as you continue to make the rest.

For the Hazelnuts

  1. Meanwhile, add the hazelnuts to a baking sheet and place in the oven at 325ºF (163ºC). Toast until fragrant, about 7 to 9 minutes. Remove and let them cool slightly. Once cool, add them to a clean dish towel and roll them around to remove the skins. Roughly chop and set aside.
  2. Turn the oven down to a low temperature, around 200ºF or so to keep it warm and place the cooked pancakes and peaches on a baking sheet and keep them in the oven to keep warm.

For the Mascarpone

  1. In a small bowl, add the mascarpone, maple syrup, vanilla and sea salt. Whip by hand with a fork until thickened slightly and then set aside. It can keep at room temperature while you are finishing the pancakes.

To Assemble

  1. Stack your pancakes on a plate, top with peaches, a dollop of mascarpone, hazelnuts and then drizzle with maple syrup. Serve and enjoy!


This recipe makes about 11-12 pancakes, 3 pancakes per serving.

To make the oat flour, measure 1 cup oats and blend until a fine flour is formed.

Dairy-free: use coconut whipped cream instead of mascarpone, it will still be very tasty.

Vegan: This recipe hasn’t been tested without eggs or with an egg replacer.

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