BUCKWHEAT ‘POFFERTJES’ (MINI PANCAKES) WITH CACAO SPREAD

breakfast

gluten-free

spring

Ingredients

Makes 2 small serves

Time 10–15 minutes

POFFERTJES

¾ cup (100 g) buckwheat flour

½ red onion, finely chopped

10 fresh lemon balm leaves, finely chopped, or 2 pinches of grated lemon zest

coconut oil

SPREAD

1 Hass avocado

2 Tbsp rice syrup

2 Tbsp cacoa or carob powder

dash of lemon juice

pinch of sea salt

½ tsp black pepper

TO SERVE

sea salt

red onion rings

fresh lemon balm

Method

To make the poffertjes, mix the flour with ½ cup (125 ml) of water to make a pancake batter. Add the chopped red onion and lemon balm or zest. Heat a little coconut oil in a frying pan to just below smoking point. Add small amounts of batter to the pan to make the poffertjes and flip them when the bases are set (buckwheat flour pancakes will stay paler than regular pancakes).

To make the spread, blend all the ingredients in a food processor or blender to make a creamy mixture. Spread over the poffertjes. Sprinkle with a little sea salt, some onion slices and extra lemon balm leaves to serve.