Vegan Buckwheat Pancakes with Berry Compote

Name: Vegan Buckwheat Pancakes with Berry Compote
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Buckwheat flour; 400 ml oat milk; 20 g flaxseed meal; 15 g baking powder; 60 ml maple syrup; 300 g mixed berries (fresh or frozen); 15 ml lemon juice; 2 g cinnamon

Fluffy buckwheat pancakes made with plant-based milk, topped with a homemade berry compote. Perfect for a weekend brunch, easily made in large batches.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 7 g
Fat: 4 g
Carbs: 62 g

Ingredients

for 4 servings

Buckwheat flour250 g
oat milk400 ml
flaxseed meal20 g
baking powder15 g
maple syrup60 ml
mixed berries (fresh or frozen)300 g
lemon juice15 ml
cinnamon2 g

Method

6 steps

Mix flaxseed meal with 60ml water and let sit for 5 minutes to create a flax egg.
In a large bowl, whisk together buckwheat flour and baking powder.
Stir the flax egg, oat milk, and 30ml of maple syrup into the dry ingredients until smooth.
Heat a lightly oiled griddle over medium heat and cook 1/4 cup portions of batter until bubbles form, then flip and cook until golden.
In a small saucepan, simmer mixed berries, lemon juice, cinnamon, and remaining 30ml maple syrup over medium heat for 10 minutes until thickened into a compote.
Serve pancakes topped with the warm berry compote.