This is the first sneak peak of a recipe from my new Pregnancy Cook Book, Blooming Delicious. This recipe is taken from the !st Trimester Chapter and is a real favourite of mine and my little families. My new book is due for release on 7th April 2016 and is published by Vermilion, part of Penguin.

You can pre-order your copy here http://amzn.to/1R310dN

Make a big batch of these at the weekend for brunch, when you have a little more time to relax, then freeze the leftovers for when you don’t have time to cook or are feeling too unwell to do so. Simply freeze any pancakes you don’t eat between sheets of greaseproof paper and store in a freezer-safe container, then heat one or two in the microwave or a hot pan with a little butter when you feel the need for a hearty breakfast – they will taste just as delicious.

Buckwheat contains slow-releasing and nourishing carbohydrates which will keep you feeling fuller for longer and keep any waves of sickness at bay. Blueberries are rich in vitamin C, which will help contribute towards a healthy immune system, essential for you and your developing embryo. I buy blueberries in large batches when they are in season, from June to September, and freeze them whole or make lots of compote to freeze.

PREP TIME 10 MINUTES • COOK TIME 20 MINUTES • MAKES 8–10

225g buckwheat flour 2 tsp ground cinnamon 2 tsp baking powder

2 free-range eggs 225ml almond milk or

semi-skimmed cows’ milk 2 tbsp maple syrup

2 tbsp butter, melted 2–3 tbsp rapeseed oil

FOR THE COMPOTE

400g blueberries, fresh or frozen

1 tsp vanilla bean paste 2 tbsp agave nectar

or maple syrup

TO SER VE

natural yogurt

maple syrup (optional)

Make the pancake batter by sifting the buckwheat flour, cinnamon and baking powder into a bowl. Make a well in the centre and crack in the eggs. Beat the eggs, bringing in some of the flour from the sides of the bowl to form a Add half the milk and mix again, whisking in the remaining flour as you mix. When you have a smooth, thick paste, beat in the rest of the milk, the maple syrup and the melted butter. Leave the batter to rest while you make the compote.

Place the blueberries in a small sauce pan over a low heat and add the vanilla bean paste and agave Cook for 5–10 minutes, until the berries burst, stirring once or twice so they don’t catch on the bottom of the saucepan. Turn off the heat and leave to cool slightly.

Heat a large frying pan over a medium heat, add 1 tablespoon of rapeseed oil and wipe it around the pan using kitchen

Pour half a ladle of pancake batter into the pan. You should be able to cook 2–3 pancakes at a time, depending on the size of your frying pan. Turn the pancakes over when bubbles start to appear on the surface of the batter, after about 2 minutes. Cook until golden brown on both sides. Repeat this process, adding a little more oil each time, until you have used all the batter.

Serve the pancakes with a large spoonful of compote and a dollop of Drizzle over more maple syrup if you fancy it.