Breakfast Recipe: Quinoa Pancakes with raspberry compote

To make the compote, put the raspberries and 1 tablespoon sugar in a small saucepan. Gently stir over low heat until the sugar has dissolved and the mixture is heated through. Set aside.

Sift the flour, baking powder, cinnamon and remaining sugar into a bowl and make a well in the center. Whisk the buttermilk, eggs and vanilla together. Pour the mixture into the well of the dry ingredients and stir to combine.

Lightly grease a large frying pan and place over medium-low heat. For each pancake, drop 2 tablespoons of batter into the pan and spread to a neat 4-inch round. Repeat with more batter, depending upon the size of your pan.

Cook the pancakes for about 1 minute, until golden brown underneath, then turn over and cook the other side until golden. Place pancakes on a plate to keep warm while you repeat the process for the remaining batter.

Serve three pancakes for each person, with yogurt and raspberry compote on the side.