Welcome to the second offering of my Summer Recipe Series: Self-loving treats for a sweet tooth… Blueberry Buckwheat Pancakes.

This is my go-to pancake recipe every weekend, and it always satisfies!

I include some really easy to digest flours, and heathy ingredients that will leave you feeling good for your day ahead.

I always like to serve my Blueberry Buckwheat Pancakes with a squeeze of fresh lime, greek yogurt and a freshly made fruit compote (recipe included below).

INGREDIENTS

• 3/4 cup Spelt Flour
• 3/4 cup Buckwheat Flour
• 2 tsp Baking Powder
• 1 cup of Milk (almond, coconut or oat milks work well)
• 1 tbs Maple Syrup
• 1 large Egg
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract
• 1 cup of frozen Blueberries
• Coconut Oil for cooking

For compote…

Seasonal fruit of your choice.
Apples, Raspberries and Pear are a lovely combo!

METHOD

• I find the trick to making good pancakes (that don’t stick to the pan) is to ensure the pan is heated up well, before adding the oil and then the mixture. This is why I will often turn the pan onto a medium heat, before I start making the batter.
• Add all the dry ingredients to a mixing bowl. Stir well.
• Add in the wet ingredients (except the coconut oil). Stir well.
• Add extra milk if the texture is too thick.
• Add a small dab of coconut oil to the pan and spread it round.
• Put 2-3 soup ladles of batter into the pan, separately.
• Let cook for about 3-minutes, then flip over and cook for a further 2-3 minutes. Do this for the whole entire mixture.

To make the compote…

• Place your fruit of choice in a pot with enough water to reach the top of the fruit.
• Bring to the boil and then reduce to a simmer.
• Simmer until there’s no liquid left.
• Use a potato masher to mash the fruit into a smooth texture.
• Serve alongside your pancakes with some fresh lime and greek yoghurt.

If you’d like a PDF copy of this recipe, you’ll find one inside my Remarkable Relationships course, alongside a menu of other self-loving recipes, in the BONUS section.

WHY I LOVE THESE INGREDIENTS…

Spelt Flour

An ancient cousin to wheat, Spelt Flour is less refined, with more fibres and less gluten (although not gluten free), making it easier for the body to digest. It has a mild and sweet flavour, and is my favourite to bake with, as I feel it’s a very easy substitute for most wheat flour recipes, and adds a depth to bread, cookies and muffins, while retaining more of the grain’s natural nutrients and fibre.

    Containing lower levels of phytic acid compared to regular wheat, it comes in ‘white spelt’ and ‘whole spelt’ depending on whether you want a lighter fluffier texture or a more grainy wholesome experience. According to Traditional Chinese Medicine, Spelt is mildly warming, with a generally higher nutritional value than it’s relative, wheat. Spelt Flour is often grown using more traditional agricultural practices, which can be more sustainable compared to conventional wheat farming.

Buckwheat Flour

Gluten-free and rich in fibre, Buckwheat Flour it easy on the stomach and good for people who have a gluten intolerance. Technically it’s not a ‘wheat’ but a ‘fruit’. It is heavier, so not a flour to substitute in all recipes, but certainly one to be enjoyed in dishes like pancakes, and some muffins. With its earthy, nutty flavour, Buckwheat Flour is nutrient dense, packed with magnesium, manganese, copper, iron, phosphorous, lysine, zinc, B vitamins and antioxidants.

    Buckwheat is one of the few plant-based sources that contains all essential amino acids, making it a complete protein. It also has a lower glycemic index than refined flour, meaning it causes a slower, more controlled release of glucose into the bloodstream. With a cooling and strengthening effect on the Intestines, it also helps remove dampness in the body and has a stimulating effect on the circulation of our blood and qi.

Maple Syrup

Maple Syrup is a good refined-sugar alternative as it’s minimally processed, contains fewer harmful compounds (like fructose), and is more nutrient-rich. It contains essential minerals like manganese, zinc, calcium, potassium and iron, plus over 24 different antioxidants. Offering a richer, earthy, caramel-like flavour and a more balanced effect on blood sugar levels, Maple Syrup is eco-friendly as its harvested from trees in a sustainable way, that doesn’t harm the tree itself.

Cinnamon

Cinnamon is one of the most loved spices in the world, with it sprinkled on everything from porridge to pastries. Interestingly, there are over 100 different varieties of Cinnamon trees in the world, but the three most popular are:

Cinnamomum Cassia, which is native to Indonesia and now grows in tropical climates around the world. Cinnamomum Burmannii is another species often sold under the name of Cassia Cinnamon. And then there is Cinnamomum Verum, which is considered the ‘true cinnamon’ and is also called Ceylon Cinnamon, which is native to Sri Lanka. This type of cinnamon is more expensive, but has been shown to be more therapeutic and medicinal.

These Cinnamon varieties do taste different, and if you can get your hands on Ceylon Cinnamon, that’s ideal, especially if you’re an avid Cinnamon consumer or are using it in therapeutic doses. Unfortunately, it’s the Cassia variety that we find in most supermarkets, and while this still does have health benefits, you don’t want to take more than one teaspoon a day if you have liver problems, are taking anticoagulant medicines or about about the undertake surgery, as it can thin thin the blood.

Coconut Oil

Coconut Oil stands out from other oils due to its rich MCT (Medium-Chain Triglycerides) content, which supports energy production, weight management and brain function. It’s a stable oil for high-heat cooking, has natural antimicrobial and anti-inflammatory properties, and benefits our skin, hair and overall health. Coconut Oil is a very versatile oil and a valuable addition to both dietary and personal care routines.

I’d love to hear how you find the Blueberry Buckwheat Pancakes, so please leave a comment below.