Buckwheat Pancakes with Berry Apple Compote

If you love nutty, earthy flavors, the sensation of nutrients entering your bloodstream and breakfast goodies that aren’t very sweet, these pancakes are for you! I invented them for people like us. 

If, on the other hand, you have a bit more of a sweet tooth and aren’t sure you are ready for a full-on buckwheat pancake, then try cutting the buckwheat with another flour and adding maple syrup as given in the options below. Want more protein? Add a scoop of almond or sunflower seed butter on top. There’s something here for everyone!

For those of you a little less familiar, please let me sing the praises of buckwheat!

First, buckwheat is not wheat. It’s not even a grain. It’s a seed. This means that for those of us with sensitive systems and allergies, it’s a great option for a gluten-free and grain-free goodie. I use the whole groats on chocolate bark, which gives a crunchy texture. When ground, the flour can be used in cobblers, or...pancakes!

Medical News Today says: “Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes.” It’s a great source of protein and fiber. The point is...buckwheat is not empty calories like white and other over-starchy processed flours.

And you know what all that medical mumbo jumbo means...it means I can eat more!

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Makes 6 large pancakes for 2 hungry people

Recipe can easily be doubled

INGREDIENTS 

• 1 cup buckwheat flour (or use ½ cup buckwheat flour and ½ cup all-purpose gluten-free flour)

• 1 ½ cup almond milk, or milk of your choice

• 1 lemon, zested

• 1 egg

• ¼ plain unsweetened coconut yogurt (or unsweetened plain yogurt of your  choice) + a couple dollops for garnish

• 1 tsp. Baking soda

• 1 tsp baking powder

• Olive oil for cooking (butter or coconut oil ok too)

• 1 large or 2 smaller bananas, sliced into ¼ inch thick rounds

• ½ batch Apple Berry Compote

• Pure Maple syrup for drizzling- optional

• Almond or Sunflower butter- optional

DIRECTIONS

1. Preheat oven to 300 degrees F. Place a sheet pan in there lined with parchment paper. This is where you will keep the pancakes warm as you cook the others.

2. In a medium-sized mixing bowl add the buckwheat flour, almond milk, zest of 1 lemon, egg, baking soda and baking powder. Mix until well amalgamated. 

3. Heat a medium-sized skillet over medium heat for 5 minutes until its hot. Add enough olive oil to lightly coat, pour in pancake mix to desired pancake size. Cook until the batter looks dried on the edges and then flip to cook on the other side. Put pancake on the sheet in your oven and keep warm until you are all finished. Repeat until all the batter is used up.

4. Place pancakes on serving plates. 

5. Place banana slices on the pancakes to cover the top. Gently squeeze some lemon juice on top of the bananas. 

6. Top with a hefty serving of compote and a dollop of yogurt.

7. Optional: Drizzle with maple syrup and/or eat with almond or sunflower butter