The bestest buckwheat pancakes with banana nicecream and berries.

How good are pancakes! They remind me so much of my childhood. Every weekend my little sister would get up early and cook pancakes for the family and we would all sit down and enjoy them together around the kitchen table. As I grew up gluten intolerant, we would substitute in buckwheat instead of wheat flour which gives the pancakes a delicious nutty flavour. 

You can top them with anything you fancy - yoghurt, maple syrup, any mix of fresh fruit, nut butters, bacon, you name it! 

I was inspired this week by the beautiful springlike days we've been having, so I decided to top mine with creamy banana nice cream, zesty raspberry compote and crunchy toasted coconut with a drizzle of honey for sweetness. 


3 eggs
1 cup of almond milk
2 cups of buckwheat flour
1 Tbsp of honey
1/2 tsp baking soda
1 tsp baking powder

400g of banana
1 tsp vanilla
1 cup almond milk
1 Tbsp honey (optional)

200g frozen raspberries defrosted
1 lemon juiced
1 Tbsp rice malt syrup or honey
2 Tbsp chia seeds

Toasted coconut and honey to garnish


Crack eggs into a bowl and whisk with the almond milk and honey, slowly add buckwheat flour plus baking powder and baking soda until you have a thick batter. Heat a pan and brush with olive oil, coconut oil or butter. Scoop spoonfuls of the batter into the pan. I made small pancakes and cooked 3 at a time. Cook until the batter starts to bubble, flip over and cook for another couple of minutes until golden brown. Continue cooking until all the mix is used up. Serve with raspberry/chia jam, banana nice cream and honey. 

To make raspberry jam:
Place all the ingredients in a bowl and and whisk well making sure there are no lumps. Leave so set in the fridge for 15 minutes. Store in the fridge in an airtight container for up to 5 days. 

To make banana nice cream: 
Peel bananas and chop into small pieces and place in a container in the freezer until frozen. Remove from the freezer and place in a food processor with vanilla, almond milk and honey. Blend the mixture until you have a thick ice cream like texture. Serve immediately or place back into a tub and store in the freezer until ready to use. The mix will freeze solid so remove the tub from the freezer 15-20 minutes before required. 


Georgia Clarke-Edwards