Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


Making buckwheat pancakes, when family visit for Sunday brunch, is a weekend ritual in our house. Usually toppings include slices of fresh seasonal fruit, lashings of cashew cream and drizzles of maple syrup. So when I spied a pic of roasted grapes in @deliciousaus mag, I just had to try a selection of roasted fruit on buckwheat pancakes with a scattering of hemp seeds.

If you can imagine fluffy light pancakes and mouth watering luscious warm grapes and bananas… yes, you’ve got the idea.

Health benefits –

·       Buckwheat is one of the few gluten free grains because it’s a fruit seed, not a whole grain. It’s so packed with protein and fibre, nutrients and antioxidants that it’s often called a superfood, all with few calories and almost no fat.


Makes 12 medium sized pancakes



For the roasted fruit:

Any seasonal fruit OR for a festive occasion, 400 grams (14 oz.) red grapes, cut into 4 bunches

2 ripe bananas, peeled, sliced in half long ways, cut in half

zest and juice ½ orange

drizzle maple syrup for serving

hemp seeds

For the pancakes:

1 cup buckwheat flour

11/2 cups spelt or plain flour

2 teaspoons bicarbonate of soda

pinch salt

chickpea water from a 400 gram tin of unsalted chickpeas

1 teaspoon vanilla extract

1 tablespoon maple syrup (optional)

2 cups milk – nut, seed or rice

1 teaspoon apple cider vinegar

Preheat the oven to 160’C (320’F/Gas 3). Arrange bananas and grapes in a single layer on baking paper on a baking tray. Grate zest over bananas and squeeze juice over fruit. Cover with foil and roast for 15 minutes, then uncover and roast a further 15 minutes or until fruit is soft yet holding its shape.

Meanwhile, in a bowl combine flours, bicarbonate of soda and salt, and mix to remove the lumps. Pour wet ingredients into the dry mixture and stir to combine. Heat a non-stick fry pan on medium heat, and cook batter in batches. Cook each pancake about 1½ minutes until bubbles appear on the surface, then flip and cook about another minute. Cover pancakes to keep warm while making the others. Serve the pancakes with warm fruit, a drizzle of maple syrup and a scattering of hemp seeds.