Buckwheat pancakes with mixed berry compote

These buckwheat pancakes are light on the gut and served with anti-inflammatory mixed berries.
  • Prep time:
    10 minutes
  • Cooking time:
    10 minutes
  • Serves:
    Makes 8 pancakes


To make the compote, place the berries and honey in a pan and cook slowly until softened. Set aside.

To make the pancakes, combine the egg, buttermilk, honey and oil in a bowl and whisk until smooth.

In a separate bowl, mix the flour, baking powder, cinnamon and salt.

Whisk the dry ingredients into the wet ingredients, stirring until combined.

Place a large, nonstick pan on a medium heat and add a little oil.

When hot, add 2-3 spoonfuls of the pancake mix. Cook until holes form around the edges, then flip and cook on the otehr side for around 2 minutes.

Repeat until you have 8 pancakes.

Serve with the compote, a drizzle of honey, and with your Nourish Drink of choice poured over the top.


For the compote

350g mixed berries, fresh or frozen

50m runny honey


For the pancakes

1 large egg, at room temperature

140ml buttermilk

2 tablespoons runny honey, plus extra to serve

1 tablespoon cold-pressed rapeseed oil, plus extra for frying

225g buckwheat flour

11/2 tablespoons baking poser

1/4 teaspoon ground cinnamon

Pinch of salt

Nourish Drink, to serve

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