Summery Buckwheat Pancakes with Peach Compote

Gluten-free recipe Buckwheat pancakes peach compote oceanflow yoga newquay cornwall

Peaches are coming into season and are a wonderful addition to gluten-free buckwheat pancakes – great for breakfast, brunch or as a snack at anytime of the day in fact!

Serves 3-4 (8 pancakes)


For pancakes:

  • 165g buckwheat flour
  • 1 tsp baking powder (GF)
  • 2 tbsp coconut palm sugar
  • 1 egg, beaten
  • 240ml unsweetened almond milk
  • 2 tbsp coconut oil, melted

For compote:

  • 4 ripe peaches, stoned and chopped
  • 2 tbsp coconut palm sugar
  • ½ lemon juiced
  • 2 tbsp water
  • 1 tsp cinnamon
  • Pinch of seasalt
  • 1 tsp vanilla extract


To make compote, place all ingredients into a medium saucepan and set over a medium heat.  Stirring frequently, bring the mixture to a gentle boil and continue cooking until the liquid in the pan has reduced to the consistency of a thick sauce. Taste for seasoning, adding more sugar or lemon to suit. Leave to cool.

Preheat a large griddle of frying pan and grease lightly with oil or butter. The pan is ready when small drops of water sizzle and disappear almost immediately.

For pancakes, mix dry ingredients together, add egg, milk and coconut oil beating well after each addition.

Pour a small ladle of batter for each pancake onto the hot pan and cook for 1-2 minutes, turning when the edges look cooked and bubbles begin to break on the surface. Continue to cook until golden brown.

Serve immediately with butter or oil and a healthy serving of peach compote, enjoy in the sunshine!

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