Amelia Freeer's Buckwheat Breakfast Pancakes with Stewed Blackberries

Buckwheat Breakfast Pancakes

swap in seasonal fruit

GLUTEN-FREE, DAIRY-FREE

Buckwheat contains both fibre and protein and is naturally gluten free. You don’t have to use buckwheat for these pancakes and can substitute for a regular flour if you don’t need to avoid gluten. I love stewed blackberries in autumn but these pancakes work well with savoury toppings too, like an avocado salsa salad or beetroot hummus and vegetables.

makes 18-20


INGREDIENTS

250g buckwheat flour
1 tbsp gluten free baking powder
400ml nut milk
1 egg
2 punnets of blackberries
2 tsp honey
butter or coconut oil  for frying
coconut yoghurt (or of choice) for topping – optional


STEP-BY-STEP

In a bowl, whisk the buckwheat flour and baking powder together to combine then add the milk and egg whisking to a smooth paste. Leave to stand and thicken while you make the compote. 

In a small pan, cook the berries on a low heat for 8-10 minutes, stirring occasionally. 

Heat a heavy non-stick frying pan to medium hot, add a little coconut oil. 

Using a serving spoon, dollop the pancake mix and spread out to make roughly 10cm pancakes. Cook in batches for 3-4 minutes until bubbles begin to appear over the surface then flip and cook for another minute or two. Keep warm until you have cooked them all then serve 4 or 5 stacked and topped with blackberries and a dollop of coconut yoghurt.