Amelia Freeer's Buckwheat Breakfast Pancakes with Stewed Blackberries
Photo by Emma Goodwin
Photo by Emma Goodwin

Buckwheat Pancakes

swap in seasonal fruit


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


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


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.

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