Serves 4-6
1 1/4 cups fresh berries
1 3/4 cups organic buckwheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
a pinch of salt
1 1/4 cups of milk (or rice milk for non-dairy)
1 large egg
1-2 tsp coconut oil
3 tbsp maple syrup, to serve
Directions Place fresh berries in a food processor and puree until smooth. (If using blueberries don’t puree the blueberries as their flavor will be lost when mixed with other berries.) Set aside.
Mix together buckwheat flour, baking powder, cinnamon, and salt in a mixing bowl.
In another bowl whisk the milk and egg. Pour egg mixture into dry ingredients, whisking constantly to form a smooth batter.
Heat a cast-iron skillet and brush the sides and bottom with coconut oil. Then spoon a bit of batter into the skillet to make a thin pancake. Cook for 2-3 minutes, then turn when the edges bubble.
Continue cooking pancakes until the batter is gone, keeping them warm in the oven or over a bowl of hot water. If using blueberries, stir them into the mixed berry sauce. Drizzle pancakes with maple syrup and berry sauce.
Recipe from Neal’s Yard Remedies book “Healing Foods. Eat you way to a healthier life” ISBN 978-1-4654-1472-4