Seasalt Nourish, Healthy Soul Food: Lemon Buckwheat Pancakes

Cornish wellness expert Tia Tamblyn brings us another delicious recipe, perfect for a special weekend breakfast or nutrient-rich sweet, seasonal treat.


Tia wears our Wood Rush Dress. Photos by Richard Tamblyn

I love a pancake stack. It feels wonderfully indulgent, and yet this gluten-free twist is made without refined sugar and includes nutrient-packed chia seeds. Lemon zest and juice add a lovely zing to the flavours.

In late winter I tend to cook with frozen berries – either the last of our garden berries, saved in the freezer, or shop-bought British frozen berries (which are widely available and more flavourful than fresh imported berries). 

Serves 4, makes 12 small pancakes 

Gluten free 

Prep time: 15 mins 

Cook time: 15 mins

Ingredients for berry sauce:

  • 200g frozen berries (any kind, mixed or a single type) 
  • Juice of ½ a lemon 
  • Zest of 1 lemon 
  • 3 tbsp local honey 
  • Few gratings of fresh ginger, or ½ tsp ground ginger 
  • ½ tsp cinnamon 
  • 1 tsp vanilla extract 
  • 1 tbsp chia seeds 

To serve:

  • 40g hazelnuts 
  • 1 tbsp local honey 
  • 200g yoghurt (can use dairy-free, like coconut) 

For pancakes:

  • 140g buckwheat flour 
  • 140g gluten free plain flour (double the amount if you don’t have buckwheat flour) 
  • 2 tsp gluten free baking powder 
  • 1 tsp ground ginger 
  • Pinch of salt 
  • Zest of 1 lemon 
  • Juice of 1 lemon 
  • 2 eggs 
  • 160ml milk (or dairy-free alternative) 
  • 1 tbsp vegetable or coconut oil 

Method:

  1. Heat your oven at the lowest setting – it’s simply to keep your pancakes from cooling as you cook them in batches.  Place a baking tray in the oven along with four plates to warm.
  2. Begin by making the berry sauce: place the berries, lemon juice and zest, honey, ginger and cinnamon in a saucepan.  Warm over a low heat until berries defrost and honey melts, then simmer for 10 minutes.
  3. Remove the berry sauce from heat, stir in the vanilla extract and chia seeds and set aside.  During this time the sauce will cool a little, and the chia seeds will swell, thickening the sauce.
  4. Prepare the pancake mixture: place the flour, baking powder, ginger, salt and lemon zest in a large mixing bowl, then mix well to combine.
  5. Beat the eggs in a separate bowl, then add to the dry ingredients along with the lemon juice, milk and 1 tbsp oil. 
  6. Place the hazelnuts in a dry frying pan and cook over a medium heat for a few minutes, stirring regularly, until they’re browning (be careful not to burn). Remove from heat, roughly chop then set aside.
  7. Place a small drizzle of oil in a non-stick frying pan over a medium heat.  When warm, spoon 1 tbsp of the pancake mixture per small pancake into the frying pan.  Leave some space between each pancake so there’s room to flip them. You will cook the pancakes in batches so don’t expect to use up all the pancake mixture at once. 
  8. Cook each pancake for a couple of minutes; when one side is browned, flip over and cook on the other side. Remove pancakes and place on the warmed tray in the oven while you use up the remaining pancake mixture, adding a small drizzle of oil in the frying pan before beginning each new batch. 
  9. To serve: when all the pancakes are cooked, remove the plates from the oven and place 3 pancakes in a stack on each plate.  Pour over berry sauce, add a generous spoonful of yoghurt on top, scatter over toasted hazelnuts and finish with a drizzle of honey. 

Tia created her pancakes using local ingredients, with Penbugle eggsmilk from Green Cow Dairy, yoghurt from Trewithen Dairy and honey from Tamar Valley Co-operative. Her recipes are prepared at her family home on Botelet Farm, near Fowey. Photos by Richard Tamblyn. Discover Tia’s new podcast from Cornwall: Breakfast and Beyond

Have you tried one of Tia’s delicious, nourishing recipes? We’d love to see what you make. Share using #seasaltnourish