GLUTEN-FREE BUCKWHEAT PANCAKES WITH BERRY COMPOTE

I’m all about guilt-free indulgences – where you get all the flavour, but you’re not left with that major sugar rush afterwards (and a load of guilty calories)… One of my favourite weekend brunch foods, are these super simple Buckwheat Pancakes, which literally take minutes to make. Serve them simple with a dash of lemon and a sprinkling of coconut sugar, some freshly cut fruit or make it that bit more indulgent, with this gorgeous, also super simple, berry compote…

I would like to say these pancakes have become one of many ‘specialities’. Especially amongst my friends and family, who are often woken up with these in the making when they stay over. I wouldn’t say I am a natural baker; I have far more patience in the kitchen for other types of foods and cooking – but these pancakes are so foolproof, which I believe anyone can master. Let me know what you think!

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GLUTEN-FREE BUCKWHEAT PANCAKES WITH BERRY COMPOTE

INGREDIENTS
2 people 

Pancake Batter:
1 cup buckwheat flour / 1 cup almond milk /1 egg / 1 tsp coconut sugar (or 2-3 drops of Stevia) / 1 tsp coconut oil 

Berry Compote:
Blueberries / strawberries / 1 tsp coconut oil / 1 tbsp coconut syrup (or honey/maple syrup) / 2 tbsp water / 1 tsp lemon 

DIRECTIONS 

1. In a medium mixing bowl, mix together the flour and the coconut sugar. In a separate bowl, beat the egg together with the almond milk.
2. Add the wet ingredients to the dry ingredients and mix until just combined.
3. Heat up a pan with coconut oil on medium to high heat, and scoop the batter into the pan. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and flip for another 1-2 minutes, until nice and golden.
4. Once all your pancakes have been cooked, transfer everything across to your plates, and pour the warm berry compote over.
5. Serve and enjoy!

*For an extra little something special – add a dollop of creamy coconut, almond or greek yoghurt, delicious!