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Fluffy Buckwheat and Spelt Pancakes

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Description
These deliciously decadent and yet light pancakes make a great breakfast option, and are the perfect base for a fruit compote.
Ingredients
  • 8 pancakes.</p><ul><li>1/4 <p>Makes around cup buckwheat flour
  • 1 cup spelt flour
  • 1/2 tablespoon coconut oil
  • 1 cup rice milk (hemp or almond can also be used)
  • 1/4 teaspoon baking powder
  • 1 tablespoon rice syrup or any other natural sweetener (optional)
  • 1 cup mixed berries
  • 1 apple cored and diced
  • 1 orange Zest and juice of
  • A little water or apple juice
  • Pinch of sea salt</li></ul>
Instructions
  1. 1
    1. Combine the flours in a bowl with the baking powder and sea salt.
    2. 2
      Mix well with a whisk.
    3. 3
      In a jug, combine the rice milk with rice syrup and coconut oil. Add this slowly to the flours, whisking as you do so to prevent lumps.
    4. 4
      Allow the batter to sit for 30 minutes if possible.
    5. 5
      Meanwhile to make the compote, place the diced apple in a saucepan with a little water or apple juice.
    6. 6
      Bring to the boil and then turn down to simmer until the apples are tender.
    7. 7
      Add orange juice and zest along with the berries and simmer for a few minutes more, until the berries soften.
    8. 8
      Add more water if necessary and add rice syrup or raw honey if a sweeter taste is desired, Now pour a teaspoon of coconut oil into a hot non stick pan. When it has melted add a little of the pancake batter and move the pan around until the mix is covering the base. , Cook on each side until it is slightly browned.
    9. 9
      Repeat until all batter is used. (Any unused batter can be kept in fridge for a few days).
    10. 10
      Serve pancakes with the fruit compote.

    Photo Credit: http://www.exsloth.com

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Read it online: https://madeinhackney.org/recipe/fluffy-buckwheat-and-spelt-pancakes/