Buckwheat Pancakes with Cherry Almond Sauce

The perfect weekend post-run breakfast recipe. High in protein, buckwheat is great for runners, supporting muscle growth and repair and helping to reduce the risk of running-induced injuries.

Ingredients:

150g buckwheat flour
60ml plain yoghurt
200ml milk
2 eggs
¾ tsp baking soda
¼ tsp baking powder
½ tsp vanilla extract
1/8 tsp salt
1-2 tbsp coconut oil
Greek yoghurt to serveFor the sauce:350g cherries, stoned
3 tbsp sugar
1 tsp almond extract
For the perfect pancakes, mix together flour, yogurt and milk and cover with a kitchen towel – leave at room temperature for 8 hours. 

Method:

Combine eggs, baking soda, baking powder, vanilla and salt, whisk lightly until well blended.
Gradually poor egg mixture into the flour mixture and whisk well. Heat a large non-stick pan over medium-high heat and add oil.
Pour tablespoons of the batter into pan, leaving space between each for pancakes to spread.
Cook pancakes until small bubbles appear on the surface and underside is firm. Turn over and cook for a further 1-2 minutes.
Keep cooked pancakes in a warm oven until all batter is used up. 

For the sauce, place cherries in a large, lidded saucepan and cover with 100ml water. Add sugar and place over medium heat.
Cover and simmer until cherries have broken down. Uncover and cook until liquid becomes syrupy.
Remove from heat and stir in almond extract. Serve pancakes with Greek yogurt and cherry sauce. 

This delicious recipe is from Laura Agar Wilson’s book Grains as mains: http://wholeheartedlyhealthy.com/2015/03/my-favourite-recipes-from-grains-as-mains.html