Buckwheat and coconut pancakes with whipped honey butter

Buckwheat and coconut pancakes with whipped honey butter


  • Serves
  • Prep time 10m
  • Cooking time 15m

For the pancakes

  • 100g buckwheat flour
  • 40g coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp Rowse set honey
  • 300ml milk, use any milk you like, we used coconut
  • 1 egg, beaten
  • 2 – 3 tbsp coconut oil

 

For the whipped honey butter

  • 125g slightly salted butter
  • 4tbsp Rowse set honey
  1. Make the honey butter: in the small bowl of a food processor whizz the butter until soft, then spoon in the honey and whizz again until it is all incorporated. Spoon into a bowl and keep cool while you make the pancakes.
  2. In a large bowl mix together the buckwheat flour, coconut flour, baking powder and pinch salt. Pop the set honey into a small microwavable dish and cover with 2 tbsp of the milk. Heat in the microwave for about 15 seconds, until the honey has melted into the milk, then mix with the remaining milk and beat in the egg. Make a well in the centre of the dry ingredients and pour in the milk mixture, beating as you go until the mixture of a smooth batter.
  3. Heat 1 tbsp of the coconut oil in a non-stick frying pan and spoon in 3 large spoonfuls of the mixture to make pancakes about 7cm across. Cook for a couple of minutes, until the edges are golden and risen and bubbles appear, then flip and cook for another 2 – 3 minutes, until the pancakes are cooked through. Remove from the pan and keep warm while you cook the rest of the pancakes. Serve 3 pancakes each, topped with a spoonful of the honey butter.