Buckwheat Pancakes with Cherry Almond Sauce Recipe

Ingredients

• 1¼ cups buckwheat flour
• 2¼ fl oz (65 ml) plain yogurt
• ¾ cup milk
• 2 eggs
• ¾ tsp baking soda
• ¼ tsp baking powder
• ½ tsp vanilla extract
• 0.12 tsp salt
• 2 tbsp coconut oil, plus extra if needed
• Greek yogurt, to serve

• 12 oz (350 g) cherries, pitted
• 3 tbsp sugar
• 1 tsp almond extract

• use gluten-free baking powder

1. For the batter, place the flour, yogurt, and milk in a large bowl. Mix to combine, cover with a paper towel, and leave at room temperature for 8 hours or up to 24 hours.
2. Place the eggs, baking soda, baking powder, vanilla, and salt in a large bowl. Whisk lightly until well blended. Then gradually pour the egg mixture into the flour mixture and whisk until well combined.
3. Heat a large nonstick frying pan over medium-high heat and add the oil once the pan is hot. Pour tablespoons of the batter into the pan, leaving space between them for the pancakes to spread. Each pancake should spread to about 6 in (15 cm) in diameter.
4. Cook the pancakes until small bubbles appear on the surface and the underside is firm. Then turn them over and cook for another 1–2 minutes or until cooked through. Transfer the cooked pancakes to a warm oven. Continue cooking until all the batter is used up, adding more oil to the pan as needed.
5. For the sauce, place the cherries in a large, lidded saucepan and cover with ½ cup of water. Add the sugar and place the pan over medium-high heat. Cover and simmer until the cherries have broken down. Then uncover and cook until the liquid becomes syrupy. Remove from the heat and stir in the almond extract. Serve the cherry almond sauce with the pancakes and Greek yogurt.