FoodWage
BANANA BUCKWHEAT PANCAKES & COMPOTE
Feast on these amazing banana buckwheat pancakes from The Wheatless Kitchen! Each nutty pancake has chunks of sweet banana and is topped with an irresistible blackberry compote. Buckwheat flour is a great gluten-free option plus it makes for dense pancakes so if you prefer lighter pancakes mix buckwheat flour with another flour of your choice.
Ingredients for servings
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1.5 cup buckwheat flour (certified gluten-free if necessary)
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1 teaspoon baking soda
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2 teaspoons cinnamon
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1 large banana mashed
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2 large eggs
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1 teaspoon vanilla extract
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0.5 unsweetened almond milk (or milk of choice)
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1.5 cups fresh or frozen blackberries
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1 tablespoon coconut sugar (or granulated)
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0.5 teaspoon vanilla extract
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0.5 tablespoon water
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0.5 teaspoon arrowroot powder Optional to thicken
pancakes
blackberry compote
Directions
Preheat a large skillet over medium-low heat.
In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.
Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.
Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.
Use a wooden spoon to stir until the sugar coats the berries. Gently break up the berries with the spoon until they start to break down and turn into a thick sauce. If it is not as thick as you would like, you can add about a teaspoon of arrowroot or tapioca starch to the sauce. Stir to thicken.
Top pancakes with compote sauce and enjoy!