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Buckwheat Pancakes with Summer Fruits Compote

These pancakes ooze the feel good factor, especially good for when the weather or any other external factors dampen your mood… cook a batch of these babies and shine! Buckwheat is a high quality protein containing 8 essential amino acids, helps fight disease and great for your cardiovascular system… making you awesome in more ways than one!

225g buckwheat
1/4 tsp baking powder
1/4 tsp cinnamon pinch of salt
275ml milk 1 egg
½ a table spn of coconut oil
175g of blueberries
4-5 srawberries
2 pears maple syrup for serving

For the batter
Add 225g buckwheat 1/4 tsp baking powder, 1/4 tsp cinnamon and a pinch of salt in a bowl. Measure 275ml milk and whisk in one medium sz egg. Add the milk gradually to the flour mixture, whisking in until you have a smooth batter consistency which is loose enough to pour.
For the compote
Add ½ a table spn of coconut oil to a medium sz pan on a medium-low heat. Add 175g of blueberries, strawberries (quartered), peel and slice 2 pears and cook for 4-5 minutes. Taking care that it just simmers (can burn quite quickly).
Grease your flat pan with a bit of oil, I like to put a bit on a folded up kitchen roll then grease the pan. Pour the mixture in the middle of the pan and swirl slowly to achieve a round and consistent shape. These pancakes have the consistency and look of American pancakes and I find smaller 5 inch width work best. Layer up the pancakes with maple syrup and the compote between each layer and enjoy.