Buckwheat pancakes with stewed berries

Looking for a delicious weekend breakfast? Or really, even a weekday one as these don’t take long at all!

These pancakes are super healthy- packed full of fibre, complex carbohydrates, protein, antioxidants and healthy fats. They will also keep in the fridge for a couple of days and toast well for a quick snack.  Enjoy! xx

Buckwheat pancakes:

1 cup buckwheat flour

2 eggs

1/4 cup water or almond milk

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla essence

Method: Whisk the eggs, then add the buckwheat flour, spices and water/milk to reach a desired consistency. A thicker batter will make a thicker pancake, and a thinner batter (more water) will make more a crepe. Heat a fry pan and cook pancakes until bubbles appear, then flip.  Top with coconut yoghurt (or any yoghurt, if you’re not dairy free) and stewed berries. You could also add fresh mint, or swap the berries for stewed apples and pears.

Stewed berries:

1-2 cups frozen berries

Method: heat frozen berries in a pan until they have reached desired consistency. It you want them to be more of a sauce, let them simmer for longer.