BUCKWHEAT PANCAKES WITH SAFFRON POACHED PEARS

METHOD :

1. In a large bowl, add buckwheat flour, baking powder, cinnamon powder, and salt. Mix well and set aside.
2. In another bowl, add banana, almond milk, honey, and vanilla extract. Mix well.
3. Add the dry ingredients and mix well until everything is just combined. Do not over mix the batter.
4. Place a frying pan on medium heat. Brush it with oil.
5. Scoop 1/3 cup of the batter and pour it on the frying pan.
6. Let it cook for about 2 minutes. Once you see small bubbles appear on the surface of the pancake, flip it using a spatula for cooking it on the other side for about 3 minutes.
7. Peel the pears, leaving the stalk intact. Crush the cardamom pods.
8. Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears until tender.
9. Remove the pears and boil the syrup until reduced to a sticky glaze. Drizzle about 2 tablespoons of saffron glaze over the pancakes and poached pears, serve.