Buckwheat Panckakes
Buckwheat pancakes with cherry compote: a satisfying blend of magnesium-rich buckwheat and anti-inflammatory cherries to fuel your day naturally.
Prep Time
15 minutes
COOK Time
0 minutes
TOTAL Time
25 minutes
Buckwheat Panckakes
Light, fluffy, and naturally sweet, these buckwheat pancakes make the perfect wholesome breakfast. Paired with a vibrant cherry compote, they’re a delicious way to start your day!
Ingredients (Serves 2)
- 1 medium ripe banana, peeled
- ¾ cups unsweetened soy milk
- 1 teaspoon avocado oil
- 1 teaspoon vanilla extract
- 1 cup light buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cup cherries, pitted and chopped
Directions
- Berry Compote
- Add berries to a blender cup or tall bowl. Use an immersion blender to blend them for a few seconds until a thick compote forms. Transfer the compote to another bowl and rinse the blender cup.
- Place the banana, milk, and vanilla in the blender cup or tall bowl. Blend with the immersion blender until smooth.
- Add the buckwheat flour, baking powder, baking soda, and salt. Blend until the mixture is combined and smooth.
- Heat a non-stick skillet over medium-high heat. Lightly coat the skillet with avocado oil. The skillet is ready when a drop of water sizzles on it.
- Pour ¼ cup of the batter onto the skillet, spreading it to form a round, slightly thick pancake. Cook until bubbles form on the top and the edges start to firm up. Flip and cook for another 1-2 minutes.
- Serve the pancakes with the berry compote and other toppings of your choice.