Here’s another delicious gluten-free creation. Buckwheat flour can add a very interesting nutty flavour to recipes. By far, my favourite recipe using buckwheat flour are these fabulous pancakes. In fact, I can’t imaging making them with plain flour anymore. They are just soooo much more interesting, flavoursome, delicious and healthy! My niece could eat them at any time of the day from breakfast till dinner. And so could I! Although breakfasts is probably what they’re meant for.

You could have them just with natural yogurt, but as I’m slowly reintroducing berries to my diet, I find them most delicious with blueberries and in particular roasted blueberries. Yum!

Ingredients

Serves 4
250g blueberries
Juice of half a lemon
125g buckwheat flour
1 tsp baking powder
1 tsp baking soda
2 tbsp xylitol (or sweetener of your choice, like honey or brown sugar)
250ml kefir (or natural yogurt)
1 egg
Pinch of salt
Knob of butter for frying (or rapeseed oil if you prefer)
200ml natural yogurt to serve

Preparation

Begin by roasting the blueberries. Preheat the oven to 180 C / gas mark 4. Line a rimmed baking sheet with parchment paper. Place the blueberries in a single layer on the baking sheet and roast for about 10 minutes, stirring them half way through, until the berries only just start to release their juices. Transfer to a bowl and drizzle with lemon juice. Mix most of the baked cranberries with natural yogurt, crashing the cranberries in the process. Set some aside for decorating.

To make the pancakes batter, in a bowl mix together all the dry ingredients for the butter (flour, xylitol, baking powder, baking soda, pinch of salt). In a separate bowl whisk together the kefir and the egg. Add the wet ingredients to the dry ingredients and mix until just combined, but be careful not to over mix it, the batter should still have some small lumps.

On a large frying pan, melt the butter over medium heat. Once the butter is hot, using a large tablespoon pour a little batter onto the pan, to form round pancakes about 7cm diameter. Cook for 2-3 minutes until the pancakes are ready to flip. Cook on the other side for another minute or two until golden brown.

Keep the cooked pancakes in a preheated oven (160 C / gas mark 2) to keep them warm whilst you’re making the next batch.

Once ready to serve, arrange the pancakes in stacks, and pour over natural yogurt mixed with roasted blueberries.

Serve warm.

Bon appétit!
Lena x

Buckwheat flour pancakes with blueberries
Buckwheat flour pancakes with blueberries




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