‘I don’t have to tell you I love you…I fed you pancakes’
I have tried all sorts of pancakes since I came to the states as it seems to be a fundamental component of the breakfast table. I was looking for a healthy version, for something we could have as a staple rather than a treat and these buckwheat pancakes won the day.
Buckwheat is an ancient grain. It actually isn’t a wheat, contrary to its name. It is a seed. It is gluten free, high in protein and fibre, as well as containing a variety of antioxidants and nutrients which is why it is seen as a super food. Its most common applications are noodles, porridge, bread and pancakes.
The compote is a nice addition, as it brings a natural sweet pop, a boost of vitamins and it is so easy, you can make it while you are making the pancakes.
Ingredients
Pancakes
- 1.5 cups buckwheat flour
- 1.5 tsp. GF baking powder
- ½ tsp. salt
- ¼ cup apple sauce
- 1 ¾ cup almond milk
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- ½ tbsp. coconut oil
Blueberry Compote
- 15oz blueberries
- 3 tbsp. orange juice (can use 2 tbsp. lemon)
- 1 tsp. vanilla extract
Method
- In a saucepan place all the compote ingredients, bring to a boil and then simmer for c. 15 minutes. Stir every so often. After 15 minutes the mixture will have reduced. Remove from the heat and set aside to cool, it will thicken more as it cools.
- Do this first so it is cooking as you make your pancakes
- For the pancakes, place all dry ingredients in a bowl and mix
- Mix all the wet ingredients into bowl apart from the apple cider vinegar (if you add almond milk and apple cider vinegar together it makes vegan buttermilk, so you need to put them in separately)
- Mix and then add the vinegar
- Heat a frying pan to a medium heat and add a little coconut oil
- Pour ¼ cup of batter into the middle of the pan, once you start to see bubbles appear flip the pancake over for a minute until cooked through
- Serve with the sugar-free compote
