Buckwheat Pancakes with Berry Compote

Name: Buckwheat Pancakes with Berry Compote
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Buckwheat flour; 400 ml almond milk; 2 large eggs; 10 g baking powder; 2 g salt; 300 g mixed berries (fresh or frozen); 60 ml maple syrup; 15 ml lemon juice

Fluffy buckwheat pancakes, naturally gluten-free, topped with a homemade berry compote. Perfect for a make-ahead breakfast with a comforting flavor.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 285
Protein: 8 g
Fat: 6 g
Carbs: 52 g

Ingredients

for 4 servings

Buckwheat flour250 g
almond milk400 ml
eggs2 large
baking powder10 g
salt2 g
mixed berries (fresh or frozen)300 g
maple syrup60 ml
lemon juice15 ml

Method

5 steps

Whisk buckwheat flour, baking powder, and salt in a large bowl.
Add almond milk and eggs to the dry ingredients and mix until smooth.
Cook small portions of batter on a preheated non-stick skillet over medium heat until bubbles form, then flip and cook until golden.
Simmer mixed berries, maple syrup, and lemon juice in a saucepan over medium heat for 10 minutes until thickened into a compote.
Store the cooked pancakes and berry compote in separate airtight containers in the refrigerator.