Expert chef Sophie Wright shares her perfect pancake recipe during pregnancy from her book Blooming Delicious

Healthy eating and eating well is something we should all be thinking about, pregnant or not. There are no quick fixes for overall good health, but within a few months of eating well-balanced meals, you will start to notice some fabulous benefits.

Your skin and hair will feel better, your energy levels will be up and your digestive health improved. Pregnancy takes its toll on our bodies, so it’s essential that we keep the machine well oiled and firing on all cylinders. With that in mind, these recipes are designed to take you through all the stages of your journey.

I know that pregnancy will feel tough and at times all you will feel like doing is crawling back to bed with the biscuit tin, but I promise these dishes are so delicious you honestly won’t feel like you’re missing out. All pregnant women will need to combat certain ailments at different stages, and I am a huge believer that food is nature’s medicine and, when used and consumed in the right way, will make us feel so much better.

What better place to start than with my buckwheat pancakes with blueberry compote. Delicious!

About this recipe

PREP TIME 10 MINUTES

COOK TIME 20 MINUTES

MAKES 8-10

BUCKWHEAT PANCAKES WITH BLUEBERRY COMPOTE

225g buckwheat flour
2 tsp ground cinnamon
2 tsp baking powder
2 free-range eggs
225ml almond milk or
semi-skimmed cows’ milk
2 tbsp maple syrup
2 tbsp butter, melted
2-3 tbsp rapeseed oil

FOR THE COMPOTE
400g blueberries, fresh or frozen
1 tsp vanilla bean paste
2 tbsp agave nectar or maple syrup

TO SERVE
Natural yogurt

• Make the batter by sifting the buckwheat flour, cinnamon and baking powder into a bowl. Make a well in the centre and crack in the eggs. Beat the eggs, bringing in some of the flour from the sides of the bowl to form a paste. Add half the milk and mix again, whisking in the remaining flour as you mix. When you have a smooth, thick paste, beat in the rest of the milk, the maple syrup and the melted butter. Leave the batter to rest while you make the compote.

• Place the blueberries in a small pan over a low heat and add the vanilla bean paste and agave nectar. Cook for 5-10 minutes, until the berries burst. Turn off and leave to cool.

• Heat a large frying pan over a medium heat, add 1 tablespoon of rapeseed oil and wipe it around the pan using kitchen roll. Pour half a ladle of pancake batter into the pan. You should be able to cook 2-3 pancakes at a time, depending on the size of your frying pan. Turn the pancakes over when bubbles start to appear on the surface of the batter, after about 2 minutes. Cook until golden brown on both sides. Repeat this process until you have used all the batter.

• Serve the pancakes with a large spoonful of compote and a dollop of yogurt.

Share on FacebookTweet about this on TwitterPin on PinterestShare on LinkedInGoogle+Email to someone