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

Liked this recipe and others? Or simply have a question? Let us know over on our forum.

If you have any questions regarding our recipes you can find us and our community over on the forum. Get involved in lots of recipe and health discussions.

Explore more recipes like this

Discover dishes that support your health and taste delicious

View recipe
Mushroom pie with gravy

Mushroom pie with gravy

This is a wonderful vegetarian main dish that everyone will enjoy. And it tastes special enough for a celebration meal.

View recipe
Sweet potato mushroom hash

Sweet potato mushroom hash

Sweet potatoes are packed with fibre and antioxidants, and provide a sustained source of energy. This recipe is perfect as a weekend brunch.

View recipe
Tarragon and mushroom oats

Tarragon and mushroom oats

This tasty savoury dish from doctor and healthy eating expert, Dr Rupy, could be eaten for breakfast lunch or supper. Mushrooms are a great source of fibre, protein and antioxid...