Raspberry & Lime Buckwheat Pancakes

Raspberry & Lime Buckwheat Pancakes

Apple & Raspberry Buckwheat Pancakes


The inspiration for these Raspberry & Lime Buckwheat Pancakes came from a recipe I posted couple of weeks ago for these Apple & Cinnamon Donut Pancakes, which was the first fully vegan pancake recipe I’ve posted on Swoon Food.

I called them donut pancakes becasue they were so thick and fluffy, with an amazing melt-in-your-mouth cake-like texture, they reminded me of cake donuts!

They turned out so well that it got me really excited for all the new flavours of vegan pancakes I could now create.

So for these next vegan pancakes I wanted to create a recipe that didn’t require any egg substitutes such as flax eggs or apple sauce, but with an equally soft and fluffy texture as the apple & cinnamon donut pancakes. Possible? 



Apple & Raspberry Buckwheat Pancakes


I also happened to have to a jar of Raglan Coconut Yoghurt’s raspberry & lime coconut yoghurt in my fridge and with a lime tree laden with new season limes which were just begging to be made into pancakes together!

If you haven’t tried the raspberry and lime combo yet, it’s a must! The zestiness of lime combines with the tanginess of fresh raspberries so well, it’s almost as if they were always meant to be eaten together.

I also added some frozen raspberries to the pancake mix to ensure both flavours really came through. Frozen raspberries do make these pancakes a little trickier to flip, but if you break up the raspberries before mixing them in, they’re less likely to cause the pancakes to stick to the pan.



Apple & Raspberry Buckwheat Pancakes


Serve these raspberry & lime buckwheat pancakes hot with a drizzle of maple syrup, a dollop of your favourite coconut yoghurt and a sprinkling of freeze dried raspberries if you’re feeling fancy.

Most of the time these pancakes barely make it to the plate long enough to add toppings…they’re just too good straight from the pan!

If you do happen to be left with leftovers, these pancakes keep well in the fridge for a couple of days so that’s breakfast and snacks sorted. And if you make a double batch a great tip is to put half in the freezer and your future self will thank you later!

When you make these Raspberry & Lime Buckwheat Pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.




Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt

Wet Ingredients
120g Raglan raspberry & lime coconut yoghurt (or any fruit flavoured youghurt of your choice)
80g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
150g plant milk
zest & juice of 1 lime
1 cup fresh or frozen raspberries

*extra coconut oil for cooking

Topping Suggestions:
pure maple syrup
Raglan raspberry & lime coconut yoghurt
fresh and/or freeze dried raspberries

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients (except the raspberries) in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s too thick that it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.
Add the raspberries, if using frozen break them up into smaller pieces so they don’t stick to the pan.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly becasue of the berries.

To serve the pancakes:

Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with coconut yoghurt, fresh and/or freeze dried raspberries.


Apple & Raspberry Buckwheat Pancakes


Raspberry, Apple & Fresh Ginger Pancakes

Raspberry, Apple & Fresh Ginger Pancakes

Raspberry & Apple Fresh Ginger Pancakes


Last weekend I really wanted these banana & blueberry pancakes but we didn’t have any bananas.

Undeterred, I improvised with some left over stewed apple from these blueberry, apple & buckwheat muffins. Some might say risky business adapting recipes on the fly when you’re hundy, but I couldn’t help myself.

While I was in the creative mood I decided to use raspberries instead of blueberries and add some freshly grated ginger. Amazingly the resulting pancakes were a massive success, so much so they’re getting their own post!

The addition of fresh ginger goes really well with raspberries, but if you’re not a fan simply leave it out. Likewise, if you don’t have any raspberries then blueberries work really well in these apple based pancakes too.

This recipe is very quick to make, all you need is a bowl, whisk and a good non-stick pan. It’s also best to break the berries up a little as this makes the pancakes easier to flip.

These raspberry and apple pancakes are gluten and dairy free and there’s also no added sugar in this recipe. Instead, they’re sweetened solely by the stewed apple and raspberries – perfect if you like a drizzle of maple syrup on your pancakes without worrying about adding too much extra sugar.



Raspberry, Apple & Fresh Ginger Pancakes

150g stewed apples (see note below)
2 large eggs
1/2 tsp cinnamon
pinch of Himalayan pink salt
1 tsp grated fresh ginger
3 Tbsp/45g brown rice flour
1 tsp baking powder
1 cup/100g of fresh or frozen raspberries, broken up a little

In a mixing bowl combine the apple, eggs, cinnamon, salt and ginger. Use a hand whisk to give it a really good stir. Add the rice flour and baking powder and mix in well. Lastly add the raspberries, making sure they are broken up a little to avoid big clumps sticking in the pan.

Heat some coconut oil (or oil of your choice) in a large non- stick fry pan and when hot add spoonfuls of mixture, shaping them into pancakes. I use approximately 3 dessert spoonfuls per pancake. When bubbles rise to the surface flip them over to cook the other side. Serve immediately with fresh berries and pure maple syrup.


Note: To stew apples: peel, remove the core and cut into small pieces. Place in a saucepan with about 1cm of water and simmer until the apples have broken down and are easily crushed with a masher or fork. Alternatively you can buy stewed apple in a tin which is usually called “apple pie filling” by Delish or similar. Look for the kind that has no additives in the ingredients – just apples.