Ingredients

• 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

Preparation

• 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.