Activated Charcoal Pancakes with Blackerry Compote with Kenwood
In partnership with Kenwood
This is my third recipe in collaboration with my friends at Kenwood, I’ve had a lot of fun this January taking up their challenge to get creative in the kitchen using the Kenwood Chef, a must-have for all you foodies as it allows you to have new culinary adventures with its selection of over 25 attachments, including pasta rollers and cutters, juicers, food processor attachment, blender and ice cream maker.
Have you seen all the stunning black food around recently? The trend of ‘goth’ food has been around for a little while now and doesn’t seem to be slowing down. You may have spotted striking images on your social channels and black delights popping up in restaurants. I’ve had some delicious black pizza in Barcelona and gorgeous black bao buns.
As I mentioned previously the Kenwood Chef mixer is a super convenient and effective way to whip up pancake batters, so that’s what I’ve done here. – Fluffy buckwheat pancakes with vanilla and the addition of activated charcoal. Both delicious and stunning.
I’ve been keen to try activated charcoal for some time now as not only does it transform the appearance of food it’s also said to have many health benefits such as removing toxins from the body, alleviate bloating and its even claimed to have anti -aging properties.
My batter makes six medium sized pancakes which I stacked layering chunky peanut butter, coconut yogurt and gooey quick blackberry compote. An incredible treat for brunch at the weekend?
The Kenwood Chef represents the very best of Kenwood design and engineering. This specific product has been chosen for the masterclass as it allows you to create restaurant quality food with simplicity and versatility at home.
- 1 cup organic buckwheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tbsp sweetener of choice – I used maple syrup
- 1 tsp food grade activated charcoal
- 1 tbsp melted coconut
- 1 cup filtered water
- Blackberry compote;
- 1 big handful blackberries
- 1/2 tsp maple syrup
- Splash water
- Peanut butter
- 1 tbsp coconut yogurt
- Preheat a non-stick frying pan with a little coconut oil. The pan needs to be quite hot around Gas Mark 6.
- Add the buckwheat flour, baking powder, cinnamon, vanilla essence, maple, charcoal & water to the Kenwood chef bowl and mix on speed 2 for 30 seconds – minute to form a thick batter.
- Spoon the mixture a 1/4 cup ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm.
- Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.
- To make the blackberry compote; add the blackberries, water & maple syrup to a saucepan and simmer on a medium heat until the blueberries start to melt down.
- Top the pancakes with coconut yogurt, blackberry compote and crunchy peanut butter.