Buckwheat pancakes with mixed berry compoteThese 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
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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