275ml semi skimmed or almond or oat milk
Pinch of salt
1tsp coconut oil, melted
60g wholemeal or gluten-free flour
50g buckwheat flour
1 tsp coconut oil for cooking
Juice of 1 lemon
2 small ripe pears, decored and peeled
6 medjool dates, destoned and chopped into small pieces
1. Place the milk, egg, salt and oil into a large bowl and mix well.
2. Mix the flours and salt in a bowl and make a well in the middle. Slowly pour in the milk and egg mixture and stir to combine with the flour. Mix well until you have a smooth batter. Leave batter to rest while you prepare the pears.
3. Add the pears to a small saucepan with a pinch of cinnamon or nutmeg. Add a little hot water and heat over a medium heat for around five minutes until pears are soft. Remove from heat and set aside.
4. Heat the coconut oil in a heavy-based non-stick frying pan and add two tbsp of batter to the pan once hot. Spread the batter and cook for around 2 minutes on each side until nicely browned. Serve with a spoonful of the stewed pears and a dollop of Greek yogurt or dairy-free yogurt and the chopped dates.
Makes 8 pancakes