A delicious, light buckwheat pancake recipe served with a warm fresh apple berry compote.
I added turmeric in this recipe as I was having some tummy issues but feel free to leave it out. My husband wasn’t keen on the colour that turmeric creates but I don’t mind. The pancakes taste light and a little bit grainy but I’m pretty much used to that as I have been gluten free for a while now.
The compote isn’t too sweet, add more sugar or substitute it with agave or stevia.
- 140 g organic buckwheat flour
- 70 g coconut flour
- 60 g millet flour
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp turmeric
- 1 tsp baking powder
- 1 tsp salt
- 10 g chia seeds
- 10 g flax seeds
- 5 tbsp warm water
- 1 small can coconut milk (270ml)
- 2 cups rice milk
- oil for the pan
- 360 g apples
- 200 g berries (frozen is ok)
- 50 g raw sugar
- Sift the flours together, add baking powder and dry spices.
- In a clean coffee/spice grinder grind the chia and flax seeds into a fine meal.
- Add warm water to the chia/flax seed meal and mix into a paste.
- Stir chia/flax seed mixture into the coconut cream, add rice milk.
- Add wet ingredients to the dry ingredients and mix until you get a thick mixture.
- Spoon mixture into a hot pan (use a little bit of oil) and cook on each side for about 3 minutes.
- Peel and slice apples.
- Put apples into a pot with frozen or fresh berries and sugar.
- Cover the pot and cook for about 15 minutes or until apples are soft.
- Pour over the pancakes and enjoy!