Buckwheat Pancakes with Plums, Almonds and Honey

Is it too soon for another pancake recipe? No, it is Pancake Tuesday, right? Right. It also feels only right to share a recipe for those who can’t have gluten or dairy – this recipe is gluten free and that can be adapted to be dairy free. These pancakes are made with buckwheat (as Breton crepes are), which despite its name is not a wheat, it is actually in the same family as rhubarb. I adore the flavour, deep and nutty, and the gently softened plums as a fresh plum compote, sweetened and sticky with honey, and toasted almonds provide syrupy sweetness and bite. I use milk, but substitutes work perfectly (I like almond milk for theses), and coconut oil is a perfect substitute for butter, or any vegetable oil, Enjoy! Recipes: Buckwheat Pancakes with Plums, Almonds and Honey Makes approx 6 – 8 pancakes Ingredients 125g buckwheat flour pinch salt 2 large eggs 250ml milk (substitute almond milk for dairy free) 25g butter (substitute coconut oil for dairy free) 2 plums, segmented and stone removed 1 tbsp honey 25g blanched almonds a little butter or coconut oil butter or coconut oil for frying Method Toast the almonds in a dry pan over a medium heat for a few minutes, stirring occasionally, until starting to brown. Soften the plums in a little butter or coconut oil and the honey. Turn off the heat and leave to the side. Prepare your pancake batter by adding the buckwheat flour and salt to a large bowl. Beat together the eggs and the milk. Slowly add the liquid to the flour and salt, whisking as you do, until there are no lumps. Melt the 25g butter or coconut oil and whisk into the batter. Melt a little butter or coconut oil in a frying pan, and add about a ladleful of batter, enough to coat the pan with a thin layer of batter. Cook over a medium heat until you start to see bubbles popping through, then turn the pancake and cook for a further minute. Keep warm wrapped in foil while you cook the rest (if making a large batch, it is worth keeping the foil parcel of pancakes in a low oven. For every following pancake, grease the pan with a little butter or oil. Heat the plums just before serving. I like to serve the pancakes in rolls with the plums and almonds on top. Enjoy! Comments comments