Buckwheat is a great alternative to regular flours an adds a protien and fibre to the meal, these are so quick and absoulutely delicious piled high with blueberry compote!
- 250 grams buckwheat flour
- 400 ml milk of your chocie, nut, oat, dairy, coconut
- 1 tbsp baking powder ( you can use gluten free)
- 1 whole egg
- 2 tbsp coconut oil or butter for frying
- 1 punnet blueberries
- 2 tbsp honey
whisk together the flour, baking powder, egg and milk together until well combined, leave to thicken
in a pan pop the blueberries, 2-4 tbsp of water and 2 tbsp of honey, leave to bubble away until reduced by half and forms a delicious compote
heat a pan with oil, add one serving spoon of the pancake mixture and swirl around until if coats the pan
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 cooked
serve in batches of 4 piled high with the berry compote and coconut yogurt- enjoy !