Need some inspiration? Look at these Grilled Pineapple & Buckwheat Crepes recipe that will make you drool.
Breakfast growing up was always just a quick, get-up-and-go meal that was not really a feature in my day and it led to me just not loving breakfast. Since having my own kids, their LOVE for breakfast has grown this need to explore my previously unchartered recipes. Nothing is more satisfying than kids that love your food – #Momwin.
And when it comes to a hands-down winner – look no further than the spectacular crepe.
Loved by everyone, versatile to the m.a.x. and easily made sweet or savoury. So this little breakfast, dressed in ‘any time of day” clothes is becoming a firm favourite in our house and a must try for anyone who loves to cook and wants to try add some goodness and health to their kids plates without loading it with sugar or sauces to get it down. So this Grilled Pineapple & Buckwheat Crepes Recipe is one to add to the list to try this weekend!!!
Did you know that Buckwheat is actually the fruit of a plant related to Rhubarb? This little gem is becoming quite the hit these days, originally used to make blini’s but now due to it being Gluten Free – it is widely used for crepes, pancakes, pizza bases and even a replacement to normal flour.
So WHY Buckwheat
Buckwheat is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calciu
m. The protein in buckwheat is said to be one of the best sources of protein available from plants and it contains all of the essential amino acids.
Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes.
So what we are trying to say is these pancakes are good for your health and a MUST HAVE in your pantry from now on!
I also love how this recipe makes use of cashew cream which is fast becoming my new cream replacement all round. It’s so quick and easy to make and keeps for a few days in the fridge too. Incredibly creamy while adding such a delicious yet subtle nutty flavour that doesn’t deter from the flavour of the dish!
Want to see how we used cashew cream as a cream replacement in a delicious Phyllo Pastry Pie – Also vegan but can be adjusted to your liking too.
The Good Stuff
- Soak the raw cashews in warm water – just so the water covers them. For at least 20 minutes
- Mix the buckwheat flour, tapioca flour, coconut sugar, linseed flour together then add in the water and whisk until blended.
- Over a medium heat warm a non stick pan up and put in a drop of coconut oil. Pour some crepe mixture into the pan and spread around. You can use a spoon or spatula to spread it if you want to. I like to get them really nice and thin.
- Cook on one side until the edges start to come away from the sides of the pan and then carefully lift and flip. Don’t cook for too long or they will get crispy and break.
- While you make your pancakes heat a grill pan over a high heat and pace on the pineapple wheels and grill until beautiful and caramelised.
- Pour the nuts and water along with the honey and lemon juice into a blender and blend until smooth.
- Fill the crepes with cashew cream, pineapple, persimmon and granola and serve with a drizzle or honey and orange zest.