Buckwheat Pancakes

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.

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

To serve:

• Top with seasonal fruit and a dollop of coconut yoghurt

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.