A great gluten-free treat, these pancakes are not only healthy but the flavour of buckwheat, cinnamon and banana is hearty and warming. Serve with strawberry jam for an extra splash of colour and flavour.
1. Heat the oil in a large pan over a medium heat. Cook the mushrooms, garlic and shallots.
2. Add the buckwheat and cook for a couple of minutes before adding 125ml of Herbamare® Bouillon. Keep stirring the risotto and allow the liquid to be absorbed. Continue stirring, gradually adding the rest of the Bouillon until all of the liquid has been added and absorbed.
3. Turn off the heat and leave to simmer until the buckwheat is tender.
4. Season with black pepper, and garnish with coriander and parmesan just before serving.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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