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.
- 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
- Top with seasonal fruit and a dollop of coconut yoghurt
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.more recipes
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