Wrapped In Newspaper
The perfect pancake mix!
75g raisins
2 tbsp flax seeds
90ml water
60g buckwheat flour
60g 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
240ml almond milk
Coconut oil for frying
Frozen summer berry compôte:
120g frozen berries (I used red currants and raspberries)
1 tbsp maple syrup
The perfect pancake mix!
1. 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.
2. 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.
3. 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.
4. Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup/100ml 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.
5. Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
