Buckwheat Pancakes with Grilled Peaches and Fruit Sauce

Buckwheat Pancakes with Grilled Peaches and Fruit Sauce

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Fusion

Want to have something during vrat days – try out this recipe and enjoy


  • Pancake
  • Buckwheat flour (kuttu ka atta) 2 cups
  • Baking powder ¼ tsp
  • Salt to taste
  • Saffron a few strands
  • Chia seeds 2 tbsps
  • Coconut milk ½ cup
  • Green cardamoms 2
  • Olive oil 1 tsp + for drizzling and cooking
  • Powdered jaggery 1 tbsp
  • Cherries, pitted and halved 10 to 12
  • Lychees, peeled and chopped 3 to 4
  • Grilled peaches
  • Medium peaches 2
  • Salt to taste
  • Crushed black peppercorns to taste
  • Olive oil to drizzle
  • Fruit sauce
  • Medium plums, sliced 2
  • Honey 1 tbsp
  • Lychees, peeled and roughly chopped 3 to 4
  • Peanut butter 1 tbsp
  • Coconut milk ¼ cup
  • Powdered jagger 1 tbsp
  • Fresh mint sprigs for garnish


  • To make pancake batter, take buckwheat flour in a mixing bowl. Add baking soda, salt, saffron, chia seeds, ½ cup coconut milk, cardamoms and 1 tsp olive oil in a mixing bowl and blend well with a hand blender to a smooth batter of pouring consistency. Add 1 tbsp jaggery and mix well.
  • To make the fruit sauce, heat a non-stick pan. Add plums, honey, lychees, peanut butter, remaining coconut milk and powdered jaggery. Mix well and cook for 2 minutes.
  • Add few tbsps water, mix and simmer for 2 minutes. Blend to a fine puree with a hand blender.
  • Heat a non-stick grill pan.
  • Halve peaches and discard the seeds. Sprinkle salt, crushed peppercorns and drizzle some olive oil. Place the peach half upside down on the hot grill pan and grill till grill marks appear.
  • Heat some olive oil in a non-stick pan. Pour a ladleful of batter and spread into a pancake. Top with some cherries and lychees and cook till fully done. Make more pancakes in a similar way.
  • Halve the pancakes and transfer them on a serving plate. Cut the grilled peaches into quarters and place them on serving plates. Garnish with mint leaves and drizzle some fruit sauce on top and serve immediately.