Coco Catalina Borsche

Sweet and Savory Pancakes

18 min
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Coco Catalina Borsche

Sweet and Savory Pancakes18 min

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Rachel and Coco team up today and serve up delicious and fluffy gluten-free buckwheat pancakes that you can enjoy as sweet or savory!


2 Eggs

2 cups Buckwheat Flour

1.5 – 2 cups Almond Milk

Stir vigorously until the texture is smooth – start with a little less almond milk and add more if needed but don’t let the mixture become too thin.

Savory Pancakes:

Half a leek or onion

1-2 cups Mushrooms of your choice

2 cloves of garlic, crushed and minced

Small handful of sage, left whole

1 -2 spoonfuls of almond butter (or nut butter of your choice) *optional addition of turmeric

Add coconut oil to pan alongside leek, garlic, and sage. Cover and place on low heat, allow simmering for 5 minutes before adding mushrooms and turmeric and allowing to simmer – stir as needed. When the mushrooms have shrunk and all the water is soaked up, add almond butter and mix thoroughly. Top off with a splash of almond milk, a pinch of salt a pinch of pepper and a pinch of nutmeg to finish creating the creamy sauce. Meanwhile, heat up the second pan and start cooking the pancakes with half of the batter. To finish, plate up the pancakes and top with savory mixture!

Sweet Pancakes:

1 banana, smashed

1/2 -1 cup blueberries

A handful of coconut flakes

1 tablespoon maple syrup

Lemon zest to taste

Mix together with the batter and cook! Top with fruits that you love to finish!

Coco Catalina Borsche

Coco Catalina Borsche

Coco’s yoga journey began in Poona, India at the United World College founded by Nelson Mandela. Coco studied Iyengar Yoga at the Kare Ayurveda Institute, set in idyllic Mulshi Lake. Afterwards in her native Germany, she embraced Prana Flow developed by Shiva Rea …

Learn More About Coco

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