Buckwheat pancakes with nectarines and raspberry and chia jam

Serves: 8 Prepare & Cook:


  • 150g raspberries, plus extra to serve
  • 2 white-fleshed nectarines, chopped, plus extra, sliced, to serve
  • 3 tbsp runny honey, or to taste
  • ½ vanilla pod, split
  • 4 tbsp chia seeds
  • 270ml semi-skimmed milk
  • 1 SpinneysFood Free Range Egg
  • SpinneysFood Sunflower Oil
  • 75g buckwheat flour, sifted
  • 35g wholemeal flour
  • Greek yogurt, to serve (optional)


  1. Put the raspberries, nectarines, honey and seeds from the vanilla pod in a pan set over a medium heat. Bring to the boil briefly and add the chia seeds.
  2. Simmer for 8-10 minutes, or until thickened to a jam-like consistency.Remove from the heat. Leave to cool.
  3. Whisk the milk, egg, oil and a pinch of salt together. Combine the flours.
  4. Make a well in the centre of the flour, add the milk mixture and stir until the batter is smooth. Rest for 30 minutes.
  5. Set a small frying pan with 1 tsp oil over a medium-high heat. Ladle in ⅛ of the mix. Cook for 1 minute on each side and keep warm while you cook the rest of the batter, adding more oil if needed.
  6. Top the pancakes with the extra raspberries, nectarines and some Greek yogurt, if you like. Serve the raspberry and chia jam on the side.

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