Buckwheat Pancakes with Maple-Whiskey Syrup
Saturdays during the off season are my favorite day of the week. Taylor and I usually whip up a big breakfast, an extra large pot of coffee and slow down to enjoy a lazy morning on Tumbleweed Farm. We cherish these winter mornings because we know they won’t last long.
These pancakes where a big hit last Saturday and I’m excited to share the recipe. I’ve been loving our complimentary bottle of Jameson Whiskey and I’ve had a blast recipe testing. If you haven’t tried the Dishing Up The Dirty Chai yet I highly recommend making one today.
I thought a whiskey infused maple syrup would be an awesome addition to our weekend pancakes. The result is a sweet and warming syrup that adds the perfect zip to breakfast. I don’t think we’ll go back to traditional maple syrup again!
I haven’t made pancakes in ages but we’ve had a big bag of buckwheat in the cupboard waiting to be used. We were limited with ingredients for traditional pancakes so I did a quick google search and followed this simple recipe (it had good reviews). These pancakes only require 5 ingredients (not including spices) and just one bowl. Win! They are naturally vegan and gluten free to boot. When served with maple-whiskey syrup, dates and roasted blood oranges they are over the top good.
We sprinkled our pancakes with shredded coconut and enjoyed multiple cups of strong black coffee. Saturday mornings just got a little sweeter at Tumbleweed Farm. Pour some coffee and dig in!
Buckwheat Pancakes with Maple-Whiskey Syrup
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 8-10 pancakes
Maple-Whiskey Syrup- 1 cup real maple syrup
- 1/2 cup Jameson Whiskey
- 1/2 teaspoon vanilla extract
- 1 Tablespoon grapeseed oil (or olive oil)
- 2 blood oranges, cut into 1/4 inch thick slices (no need to peel)
- 1/4 teaspoon fine sea salt
- 2 cups buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups almond milk
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- Coconut oil for cooking
- Medjool Dates
- Shredded Coconut
- Coconut butter or grass fed butter for serving
Preparation
- Combine all the ingredients for the syrup in a saucepan and bring to a boil. Once boiling reduce the heat to low and simmer for 15 minutes stirring occasionally. Remove from the heat and set aside.
- Preheat the oven to 400F. Toss the sliced blood oranges with the oil and salt. Place on a parchment lined baking sheet. Roast in the oven until lightly browned and caramelized, 15-20 minutes. Flip the oranges halfway through cooking.
- In a medium sized bowl whisk together the buckwheat flour, baking powder and spices. Add the wet ingredients and stir until well combined.
- Heat a large skillet over medium heat and add the coconut oil. Once melted add 1/4 cup of the batter to the skillet and cook until the edges are set and bubbles appear on the surface (about 2 minutes) Flip and cook for 1-2 minutes on the other side or until golden brown.
- Serve pancakes with maple-whiskey syrup, roasted blood oranges, dates, shredded coconut and grass fed butter or coconut butter.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary. *The pancake recipe is adapted from Katy's Kitchen *Cooking times will vary depending on your ingredients and kitchen appliances. *Have fun in the kitchen.
hi 🙂 not to diminish the buckwheat pancakes, what i liked the most about this post was definitely the whiskey infused maple syurp and the roasted citrus. Truly inspiring for just before the weekend – I may give this maple syrup a real try soon! have a nice weekend
That syrup…and those pancakes–yum!
What a great idea to top these pancakes with roasted blood oranges. Buckwheat has a stronger flavor so the bright citrus really helps balance it out, in my opinion. Enjoy your remaining winter Saturday mornings!
Wow this sounds amazing! We love Whiskey in our home and I can’t wait to give this a try!
Oh these pancakes look amazing – def trying this weekend! 😀