Vegan Buckwheat Pancakes with Berry Compote
Vegan buckwheat pancakes topped with a simple berry compote.
These pancakes are wholesome and high in fiber, making them a healthy way to
start the day. Try topping them with nut or seed butter for added protein.
These pancakes are wholesome and high in fiber, making them a healthy way to
start the day. Try topping them with nut or seed butter for added protein.
Servings 2
Ingredients
- 1 medium ripe banana, peeled
- 3/4 cup unsweetened almond milk
- 2 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- 1 cup light buckwheat flour, spoon and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Berry Compote
- 2 cups mixed berries, fresh or frozen and thawed
Instructions
- Add berries to a blender cup or tall bowl. Blend with the immersion blender a few seconds to make a thick compote. Transfer to another bowl and rinse the blender cup.
- Add the banana, milk, melted butter and vanilla to the blender cup or tall bowl. Using an immersion blender, blend until smooth.
- Add the buckwheat flour, baking powder, baking soda and salt. Blend until combined and smooth.
- Heat a non-stick skillet over medium-high heat. Melt a small amount of butter, enough to lightly cover the skillet. The skillet is warm enough when a drop of water sizzles.
- Transfer ¼ cup of the batter to the skillet. Spread it to form a round pancake (it should be lightly thick). Cook until you see some bubbles at the top and the edges are firming up. Flip and cook for another 1-2 minutes.
- Serve with the berry compote and other toppings of choice.
Notes
Low FODMAP option: Use blueberries for the compote and use a firm yellow banana (not browned).