This is my third recipe in collaboration with my friends at Kenwood.

I’ve had a lot of fun this January taking up their challenge to get creative in the kitchen using the Kenwood Chef (a must-have for any foodie). It allows you to have exciting, new, culinary adventures with its selection of over 25 attachments, including pasta rollers and cutters, juicers, food processor attachment, blender, and ice cream maker.

There has been an influx of all-black food popping up on Instagram, TikTok and in restaurants and bars. I’ve had some delicious black pizza in Barcelona and gorgeous black Bao buns in London. And I wanted to give this trend a go myself.

I’ve been keen to try activated charcoal for some time now. Not only does it transform the appearance of food, but it’s also said to have many health benefits such as removing toxins from the body, alleviate bloating, and it’s even claimed to have anti-ageing properties.

The Kenwood Chef mixer is the perfect piece of equipment for this challenge. It’s a super convenient and effective way to whip up pancake batters, as well as highlighting the very best of Kenwood design and engineering. I love this product because it allows you to create restaurant quality food with simplicity and versatility at home.

And boy, did it deliver. I created these fluffy buckwheat pancakes with vanilla and activated charcoal, served with a deep blackberry compote. It’s both delicious to eat and fun to look at.

My batter makes six medium-sized pancakes which I stacked layering chunky peanut butter, coconut yogurt and gooey blackberry compote.

Love Niki xx