Buckwheat Pancakes with Mixed Berry Compote (GF)

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Buckwheat Pancakes with Mixed Berry Compote (GF)

Happy Valentine's Day everyone! These are delicious gluten-free Buckwheat Pancakes that my husband made for me this morning. We had these with freshly made berry compote, maple syrup, and Greek yogurt. Absolutely delicious!

Prep time: 10 minutes
Cook time: 15 minutes
Serving size: makes 4 medium-sized pancakes
Difficulty: easy

Ingredients

Buckwheat Pancakes

• 1/2 cup buckwheat flour (self-raising flour can be used as an alternative for a non GF version)

• 1/2 teaspoon gluten free baking powder

• A pinch of salt

• 1 tablespoon raw sugar

• 1/2 cup cold milk

• 1 tablespoon butter, melted and cooled

• 1 egg

• 1 tablespoon melted butter for greasing the pan

Mixed Berry Compote

• 1 cup frozen mixed berries

• 1 tablespoon raw sugar

• 1/4 cup water

• 1 teaspoon lemon juice

Method

Buckwheat Pancakes

1. Mix the dry ingredients together in a bowl

2. In a separate bowl beat the egg and then whisk in the milk and butter

3. Add the wet mixture to the dry ingredients and mix until combined

4. Preheat a pan on medium heat. Grease with melted butter and pour in half a cup of the mixture. Cook on one side till the edges are golden brown and crisp (approximately 2 minutes). Flip the pancake and cook until done.

5. Serve warm with mixed berry compote and other toppings of your choice.

Mixed Berry Compote

1. Bring the water to boil in a small saucepan on medium heat.

2. Add the sugar and stir until dissolved.

3. Turn the heat to low and add the mixed berries. Let them simmer until the mixture thickens slightly (8-10 minutes). Stir occasionally.

4. Stir in the lemon juice when done

5. Serve warm