GLUTEN-FREE | DAIRY-FREE
There’s something really wholesome about buckwheat pancakes – they’re filling and have an almost nutty taste. Adding a pinch of nutmeg to the mixture, really helps bring that out. And combine it with spiced pears and you’ve got a hearty and nutritious breakfast.
There was much debate as to whether you leave the skin on the pears or not. It does break up the consistency of the pear flesh so if you’re someone who likes the mushiness then it may be preferable to peel. For those who like the skins on things (e.g. potatoes), then we’re pretty sure you’ll like the skins on these too. There’s no need to add any extra sugar either for the pears as by the time they’ve stewed, they’ll be super sweet already.
For the pancakes
- 1 cup buckwheat flour
- 1/s tsp baking powder
- 1tsp ground nutmeg
- 2 tbsp ground flaxseed
- 1 cup dairy-free milk (we used brown rice milk)
- 1 egg
- Drizzle of honey to serve
- 1 tsp coconut oil for frying
For the spiced pears
- 4 pears
- 2 tsp cinnamon
- 1 tsp nutmeg
- 4 cloves
- 1/4 cup water
- Makes the spiced pears first. Core and cut them into 1 inch segments.
- Add to a small pan, with a dash of water, and place on a low heat
- When simmering, add the spices and stir well. Keep an eye on this and add a little more water when needed to stop it drying out.
- For the pancakes, sift the flour, nutmeg and baking powder into a bowl and mix well. Add the flaxseed and stir.
- Break in the egg and add the milk, a little at a time, stirring all the time. This should form a thick mixture.
- Heat the coconut oil in a frying pan and add a portion of the pancake batter, a little at a time. Heat for a few minutes on either side or until golden brown. Repeat until all the mixture has been used.
- Drizzle with honey (optional) and serve with the spiced pears (they’ll be perfectly cooked!) and eat immediately.