Hello Autumn. ‘Tis the season for juicy blackberries!
To celebrate I whipped up these buckwheat pancakes with warm blackberry sauce.
Best of all, I had them for breakfast, cos I can! Buckwheat flour is super healthy; not only gluten-free, it’s jammed with protein and fibre, an array of nutrients including magnesium, zinc and iron, it helps lower cholesterol, aids digestion and even has cancer fighting antioxidants. Win-win.
To make 3-4, all you need is:
120g buckwheat flour
200ml almond milk
1 tsp ground cinnamon
1/2 tsp baking powder
2 tbsp ground flax seed (aka linseed)
2 handfuls blackberries
Handful blueberries to top (optional)
Maple syrup to top (or other optional sweetener)
For the sauce:
Add 50ml boiling water to a saucepan, with the blackberries. Heat for a few minutes until the blackberries soften, drain the water and add the fruit to a food processor.
Whiz until a sauce forms and set aside to cool.
For the pancakes:
Simply whisk together all the ingredients until a batter is formed (it shouldn’t be too thick, just similar to regular pancake batter).
Spread a little olive oil evenly around a frying pan. Then add a thin layer of batter and cook on either side for around 4 mins each, until the edges are nice and crispy.
I’m always full of energy and excited for the day after eating these babies!
You can top them with anything you like, but this blackberry sauce was certainly a sweet deal. I often mix it up with vegan chocolate spread, strawberries, raspberries, nuts, bananas and maple syrup.