Immune-Boosting Maple Pancakes

For the crêpes:

• 250g buckwheat flour
• 1 large egg
• 500ml water
• 2 tbsp olive oil
• 1 tbsp organic bread flour
• ½ tsp salt
• ½ tsp ground turmeric
• ½ tsp ground ginger
• 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• Zest of ½ lemon

For the maple and almond syrup:

• 100ml pure maple syrup (preferably amber syrup for its rich taste)
• Juice of 1 lemon
• 50g almond flakes

For the maple pineapple and ginger salsa:

• 1 fresh pineapple, cut in 1cm squares
• 20g fresh ginger, cut in sticks
• Juice of 1 lime
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)

Other ingredients:

• Plain Greek yoghurt, for serving

To make the batter:

1. Sift both flours into a large mixing bowl, add the salt, turmeric, ginger powder, lemon zest, maple syrup, olive oil and the egg.
2. Slowly pour in the water and mix well until the batter is smooth.
3. For best results, rest in the fridge overnight or at least 30 minutes before cooking.
4. To cook the pancakes, heat a large, non-stick frying pan over a medium heat and add a little bit of oil.
5. Tilt around the pan and then pour in a ladleful of pancake batter.
6. Swirl and tilt the pan so that the batter spreads into a thin layer to form a crêpe.
7. Cook for about 1–2 minutes and once bubbles start to form, flip, then cook on the other side for another minute or so until golden.
8. Repeat until you have used the whole batter, keeping the cooked pancakes under a tea towel to keep warm.

To make the maple and almond syrup:

1. Mix the lemon juice and maple syrup in a bowl and then add the almond flakes.

To make the maple pineapple and ginger salsa:

1. Mix all ingredients in a bowl then set aside.

Assembly:

1. Put the crêpe on a plate.
2. Spread two tablespoons of yoghurt on half a side of the crêpe, add some pineapple salsa on top and then fold the crêpe.
3. Pour the maple and almond syrup on top and serve.