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!
1/4 tsp baking powder
1/4 tsp cinnamon
pinch of salt
½ a table spn of coconut oil
175g of blueberries
(using fruits in season bring a natural sweetness so be creative with your compote and mix it up)
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 x