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Buckwheat Pancakes with Blueberry Compote

By Executive Chef Ganesh Joshi

  • In a large jug, mix the flour and baking powder well.
  • Add egg, stevia and milk and whisk.
  • Leave for 10 minutes to settle.
  • Bring blueberry compote to a boil, turn down heat and reduce to half.
  • Coat a pan with a light amount of coconut oil.
  • When heated, cook the pancakes in a round form, turning when bubbles start to appear on the batter and golden brown.
  • Serve the pancakes with warm blueberry compote and topped with a dollop of cashew nut-cream if desired.


(5 portions)

  • Buckwheat flour - 65 gm
  • Gluten-free baking powder - 1 tbsp
  • Organic egg - 1
  • Liquid stevia - 5 drops
  • Rice milk or almond milk - 250 ml
  • Coconut oil
  • Cashew nut cream
  • Blueberry compote
  • Fresh blue berries - 150 g
  • Filtered water - 2 tbsp
  • Liquid stevia - 5 drops
  • Natural vanilla extract - 1⁄2 tbsp
  • A pinch of sea salt