Gluten-free Buckwheat Pancakes

Ready in 30 minutes Makes 8-10 pancakes, serves 4

2 eggs

2 Tbsp molasses or golden syrup

1 cup buckwheat flour

1 tsp baking powder

Pinch salt

2 Tbsp melted coconut oil or butter 1 cup milk or almond milk

Extra coconut oil or neutral oil to cook

In a mixing bowl, whisk eggs and molasses (or syrup) to combine. Add buckwheat flour, baking powder, salt, melted coconut oil or butter and milk, and whisk until batter is the texture of melted chocolate. Add more milk if needed. Cover and refrigerate overnight, or for at least 1 hour.

When ready to cook, give mixture another whisk and, if needed, thin to meltedchocolate consistency with more milk. Heat a heavy pan over medium-high heat with a small smear of coconut oil or neutral oil. Ladle in a scant ¼ cup of batter and tilt pan to form a thin pancake with lacy edges. Allow bubbles to form and set on top before flipping over to cook the other side.

Stack cooked pancakes on a plate until ready to serve.

Serve with honeyed nuts (recipe below), Greek-style yoghurt and slices of seasonal fresh fruit or berries.

Honeyed Nuts

Makes 8 servings

¼ cup whole blanched almonds ¼ cup hazelnuts, halved

¼ cup shelled pistachio nuts ½ cup clear runny honey

Mix all ingredients together.

Store in a glass jar until needed, it will keep for months.

ANNABEL SAYS: Buckwheat pancakes are particularly popular in Russia, Ukraine and Lithuania. Buckwheat contains no gluten but you don’t have to have issues with gluten to enjoy these lacy, light-as-air pancakes.