Cinnamon and Raisin Pancakes

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The perfect pancake mix!

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Ingredients

1/2 cup raisins
2 tbsp flax seeds
90 ml water
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
1 cup almond milk
Coconut oil for frying
Frozen summer berry compôte:
1 cup frozen berries (I used red currants and raspberries)
1 tbsp maple syrup

The perfect pancake mix!

Preparation

Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.

Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.

Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.

Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.

Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.