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Buckwheat pancakes with berries and carob sauce

Easy gluten-free crepes with warm berry compote and carob sauce

5 from 7 votes
Pancakes or crepes? If you chose crepes, this is the best recipe for easy gluten-free crepes with warm berries and carob sauce you need to try!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 crepes
Course: Breakfast
Cuisine: American, French
Ingredients Method

Ingredients
  

  • 1 cup buckwheat flour
  • 2 tbsp brown sugar
  • 1 cup soy milk + 4 tbsp
  • 1 tsp vanilla * optional
Berry compote
  • 1 cup frozen berries
  • 2 tbsp brown sugar
Carob sauce
  • 2 tbsp carob powder
  • 2 tbsp soy milk
  • 1 tsp date syrup

Method
 

  1. In a large bowl combine buckwheat flour, sugar, vanilla, and soy milk. Mix until there are no lumps of flour visible.
  2. Cook each crepe on a non-stick pan from both sides until golden.
  3. Meanwhile, cook berries in the small saucepan with sugar for about 5 minutes.
  4. Lastly, in a smaller cup combine carob powder with soy milk and date syrup. Whisk with a fork until creamy and smooth.
  5. Serve the crepes with warm berry compote and carob sauce. Enjoy.