I’m a big lover of pancakes, and I especially enjoy making them at the weekend when there’s a little more time to sit down and enjoy breakfast.
The other day, my sister and I made this delicious cashew and pear cream and honestly, we couldn’t stop eating it! It’s creamy, naturally sweet from the pears and incredibly easy to make.
It’s lovely spooned over these buckwheat pancakes, but don’t stop there. You can enjoy the cream with fresh fruit, or add a spoonful to a smoothie for an extra creamy texture.
I hope you enjoy this recipe as much as we did.
Why you’ll love these buckwheat pancakes
There’s something rather lovely about a homemade pancake breakfast at the weekend. These buckwheat pancakes are simple to make but feel a little more special than your everyday breakfast.
The pancakes are made with buckwheat flour, banana and egg, then served with a creamy cashew and pear topping and plenty of fresh strawberries and blueberries.
The cashew pear cream is one of my favourite parts of this recipe. You can make it ahead of time and keep it chilled in the fridge, which makes things much easier when you’re ready to cook the pancakes.
And if you happen to have some cream left over, try it with sliced fruit or stirred into a smoothie. It’s too good to waste!
Nutritional benefits
I like recipes that combine simple ingredients rather than relying on lots of processed additions, and this one is a good example.
Buckwheat flour is naturally gluten-free and provides fibre, carbohydrate and a number of minerals. Despite its name, buckwheat isn’t actually a type of wheat. It is a pseudocereal that is commonly used as a flour in pancakes, breads and other recipes.
Bananas and pears provide natural sweetness, along with fibre, vitamins and minerals. Using ripe fruit means that you can get plenty of flavour without needing to add a large amount of sugar.
Cashews provide unsaturated fats, some protein and a variety of minerals. They also give the pear cream its wonderfully smooth and creamy texture.
The egg adds protein and a range of essential nutrients, while the strawberries and blueberries provide more fruit, fibre and naturally occurring plant compounds.
Of course, the nutritional value of the finished recipe will depend on the ingredients you use and the portion size, but together these ingredients make a satisfying combination of carbohydrate, protein, fat and fruit.
Ingredients
For the buckwheat pancakes
- 2 tablespoons buckwheat flour
- ½ banana
- 1 egg
- 100ml water
- 1 tablespoon raw honey
- ¾ teaspoon baking powder
- A little coconut oil, for cooking
For the cashew pear cream
- 1 cup cashews, soaked overnight
- 2 pears, peeled and cut into pieces
- 1 tablespoon vanilla coconut yoghurt
For the topping
- Fresh strawberries
- Fresh blueberries
Ingredient substitutions
One of the nice things about this recipe is that there is a little room for flexibility, depending on what you have in the kitchen.
Can I use tinned pears?
Yes. Fresh, ripe pears are lovely here, but tinned pears can also be used. Just drain them well before adding them to the food processor so that the cream doesn’t become too runny.
Can I use a different coconut yoghurt?
Absolutely. A plain coconut yoghurt works well if you don’t want a strong vanilla flavour. You could also adjust the amount slightly to get the consistency you prefer.
Can I replace the honey?
If you prefer, you can leave the honey out or use a little maple syrup instead. You may find that ripe banana and pears provide enough sweetness on their own.
Can I use another type of flour?
You can experiment, although changing the flour will alter the texture and flavour of the pancakes. Buckwheat flour gives these pancakes their distinctive earthy flavour and is an important part of the recipe.
Can I make these without cashews?
Cashews are what give the pear cream its rich, creamy consistency, so using a different ingredient will change the result. If you have a nut allergy, avoid the cashew cream and use a topping that is suitable for you.
How to make buckwheat pancakes with cashew pear cream
1. Make the cashew pear cream
Start by soaking the cashews overnight.
When you’re ready to make the cream, drain the cashews well and place them in a food processor with the pears and coconut yoghurt.
Blend until smooth and creamy. Give it a taste and adjust the consistency with a little more yoghurt if you feel it needs it.
I don’t add any extra sweetener because I find the pears provide enough sweetness. If you prefer a sweeter cream, you can add a little maple syrup or honey.
Once you’re happy with it, place the cream in the fridge while you make the pancakes.
2. Prepare the pancake batter
Add the buckwheat flour and baking powder to a bowl and mix together.
In a separate bowl, mash the banana, then whisk it together with the egg, water and honey.
Add the wet ingredients to the dry ingredients and whisk until you have a smooth batter.
3. Cook the pancakes
Heat a non-stick frying pan over a medium-low heat and lightly grease it with a little coconut oil.
If you want to make neat, evenly shaped pancakes, place two pastry rings or egg rings in the pan and pour some of the batter into each one.
Once bubbles begin to appear on the surface, carefully remove the rings and flip the pancakes.
Cook for around 2–3 minutes on each side, or until cooked through and lightly golden.
4. Serve
Pile the warm pancakes onto a plate and spoon over the cashew pear cream.
Finish with fresh strawberries and blueberries.
Then all that’s left to do is enjoy them!
Expert tips
Soak the cashews overnight
Don’t skip this step if you want a really smooth cream. Soaking softens the cashews and makes them much easier to blend.
Choose ripe pears
The riper the pears, the sweeter and softer the cream will be. This is particularly useful if, like me, you prefer not to add extra sweetener.
Keep the heat moderate
Buckwheat pancakes can colour quite quickly, so medium-low heat works well. It gives the pancakes enough time to cook through without the outside becoming too dark.
Keep the pancakes fairly small
Smaller pancakes are easier to turn and are also a good match for the creamy topping.
Make the cream in advance
If you’re making these for a weekend brunch, prepare the cashew pear cream beforehand and keep it covered in the fridge. Then you only need to make the pancakes when you’re ready to eat.
Don’t worry about perfectly shaped pancakes
Mine certainly aren’t always perfect! Once they’re covered with cashew pear cream and fresh berries, nobody is going to mind.
Storage instructions
These pancakes are at their best when they’re freshly cooked and served warm.
If you have leftovers, allow the pancakes to cool completely before placing them in an airtight container in the fridge. Reheat gently in a frying pan or microwave when you’re ready to eat them.
Keep the cashew pear cream covered and refrigerated too. As it contains fresh fruit and soaked cashews, I prefer to make it fresh and use it within a few days.
For the best texture, store the pancakes and cream separately and add the strawberries and blueberries just before serving.
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Buckwheat Pancakes FAQ
Are buckwheat pancakes gluten-free?
Buckwheat is naturally gluten-free because it isn’t actually a type of wheat. However, if you have coeliac disease or need to avoid gluten strictly, choose certified gluten-free buckwheat flour to reduce the risk of cross-contact.
Is buckwheat the same as wheat?
No. Despite its name, buckwheat isn’t a variety of wheat. It is a naturally gluten-free pseudocereal that can be ground into flour and used in pancakes, breads and other dishes.
Can I make these buckwheat pancakes without milk?
Yes. There is no milk in the pancake batter. This recipe uses water instead, while the cashew pear cream contains coconut yoghurt.
Can I use tinned pears?
Yes. Tinned pears are a convenient alternative to fresh pears. Drain them thoroughly before blending them with the cashews and yoghurt.
Can I make the cashew pear cream ahead of time?
Yes, and it’s a good way to make the recipe easier when you’re preparing breakfast for several people. Make the cream in advance, cover it and keep it refrigerated until you’re ready to serve.
Can I freeze buckwheat pancakes?
Yes. Allow the cooked pancakes to cool completely, then place baking paper between them before storing them in a suitable freezer container. Defrost thoroughly and reheat before serving.
What can I serve with buckwheat pancakes?
Fresh berries and cashew pear cream are my favourite combination, but you could also serve the pancakes with sliced banana, other fresh fruit, yoghurt or a little maple syrup.
Can I make the pancakes without eggs?
The egg helps bind the ingredients and contributes to the texture, so replacing it will change the finished pancakes. If you need an egg-free version, you can experiment with a suitable egg substitute, although the result won’t be the same.
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