banana-walnut pancakes with blueberry thrill compote

Makes 1 generous stack

A weekend treat without the usual eggs, butter and flour but just as fluffy. Remember to cook them at a low temperature to preserve as much of the nutrient content as possible.

For the pancakes:

Half a medium, ripe Fairtrade banana
3/4 cup water
1/2 teaspoon baking soda
1 tablespoon ground flax seed
1/3 cup buckwheat flour
1 tablespoon hemp flour
1/2 teaspoon baking powder
1 tablespoon finely-chopped walnuts
1/4 teaspoon cinnamon
A few gratings of fresh nutmeg
Dash sea salt
Coconut oil

For the compote:

1/2 cup frozen blueberries
1 tablespoon agave
1/2 teaspoon cornflour/corn starch

Set a non-stick pan over medium heat. Put the banana, water, baking soda and ground flax seed in a blender and whizz on high speed until frothy. Combine flours, baking powder, nuts, spices and salt in a large bowl. Add the liquid mixture to the dry ingredients and blend gently with a fork; just a few quick strokes will do so the pancakes will turn out as fluffy as they should.

Lightly oil a non-stick pan with coconut oil, then drop enough batter in to make a pancake shape. When the top starts to bubble, flip and cook on the other side. Continue with remaining batter, stacking cooked pancakes on a paper towel.

Meanwhile, combine the blueberries, Agave nectar and cornstarch in a small saucepan and set over medium heat. Stir constantly until compote thickens, using a potato masher if necessary to release the juice from the berries. Remove from heat and serve with the pancakes.


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