GLUTEN-FREE BLUEBERRY AND HONEY PANCAKES
J. Friend & Co Honey has a unique culinary point of view – to return life to the golden stuff.
Other honey on the market is often made using pasteurising creaming methods, and this can strip out all the goodness and regional distinctiveness as the product is blended. Jeremy and Sharyn, the duo behind this Canterbury brand, believe that once people discover the nuances of the individual varietals, dignity to honey as something beyond a generic condiment can be restored.
Their partnership with Two Raw Sisters is a heavenly duo – try their collaborative effort on this recipe; these blueberry and honey pancakes are so good that you could eat them any time of day.
1 cup buckwheat flour (blended from buckwheat groats)
1 cup coconut flour (blended from shredded coconut)
1 cup any type of milk (oat milk is used in this recipe)
3 tbsp J Friend & Co. West Coast Rich Rainforest Honey
2 tbsp chia seeds 1 tsp cinnamon
1 tsp baking soda 1/2 cup blueberries
Blend the buckwheat and coconut into a fine flour.
Add the remaining ingredients, apart from the blueberries. Blend the mixture until you have a smooth and thick consistency.
Heat a non-stick pan over medium heat and melt your 1/2 tsp of coconut oil in the hot pan. Spoon the desired amount of mixture for each pancake into your pan. It’s best to cook each pancake for approximately two minutes on each side.
Serve these pancakes with your desired toppings – try a coconut yoghurt, a smattering of hemp seeds, a nut butter, or even fresh banana and extra blueberries.
Leftover pancakes will store in the fridge for up to 10 days.