Gluten Free Buckwheat Pancake Mini Muffins With Berry Dipping Sauce :: Gluten Free, Grain Free, Egg Free, Dairy Free, Nut Free
Ingredients
FOR THE BUCKWHEAT PANCAKE MINI MUFFINS ::
- 2 cups buckwheat flour
- 2 cups coconut milk or raw milk
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- ¼ cup tapioca flour
- ¼ - 1/3 cup coconut sugar
- 2 tbsp melted butter or coconut oil
- 4 tsp vanilla extract
- 3 tsp aluminum free baking powder
FOR THE BERRY DIPPING SAUCE ::
- 1 cup berry of choice quartered if large like strawberries
- 2-4 tsp raw honey or coconut sugar depending on how sweet your berries are
- 1-2 tbsp butter optional if you don't tolerate dairy
Instructions
FOR THE BUCKWHEAT PANCAKE MINI MUFFINS ::
- The night before you want to make the muffins, put the buckwheat flour, milk, vinegar, and salt in a medium mixing bowl, and stir to combine. Cover with a lid and let the mixture soak overnight 7-10 hours. This soaking process helps break down the phytic acid in the buckwheat seed making it easier on digestion over time.
- The next morning, pre-heat your oven to 350 degrees, and spray a mini muffin tin with avocado oil spray or use mini muffin liners.
- Stir in the rest of the ingredients to the soaked batter, and spoon the batter into your prepared muffin tin.
- Bake the mini buckwheat pancakes at 350 degrees for 15 minutes (if you are making regular sized muffins, bake for more like 25-30 minutes). Let the muffins cool for a couple minutes, and then turn them out onto a cooling rack to cool completely. You can keep the muffins in an airtight container for 3-4 days, or in the freezer for months.
FOR THE BERRY DIPPING SAUCE ::
- Everything into a sauce pan over medium heat. Stir occasionally, letting the sauce simmer and break down for about 3-4 minutes. A potato masher helps this along well.
- Taste the sauce for sweetness, and then blend until smooth. The berry sauce will keep up to a week, chilled in the refrigerator.