Buckwheat Pancakes with Blueberry Compote
By Executive Chef Ganesh Joshi
- In a large jug, mix the flour and baking powder well.
- Add egg, stevia and milk and whisk.
- Leave for 10 minutes to settle.
- Bring blueberry compote to a boil, turn down heat and reduce to half.
- Coat a pan with a light amount of coconut oil.
- When heated, cook the pancakes in a round form, turning when bubbles start to appear on the batter and golden brown.
- Serve the pancakes with warm blueberry compote and topped with a dollop of cashew nut-cream if desired.