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.

Banana Buckwheat Pancakes & Compote

Ingredients

For the pancakes

• 1 1/2 cup buckwheat flour (certified gluten-free if necessary)
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 large banana, mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or milk of choice)

For the blackberry compote

• 1 1/2 cups fresh or frozen blackberries
• 1 tablespoon coconut (or granulated) sugar
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon water
• Optional: 1/2 teaspoon arrowroot powder (to thicken)

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.

To make the blackberry compote, combine the blackberries, coconut sugar and vanilla in a small saucepan over medium heat.

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!

Nutrition Information

Serves: 5 |  Serving Size: 2 pancakes

Per serving: Calories: 220; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 297mg; Carbohydrate: 38g; Dietary Fiber: 11g; Sugar: 9g; Protein: 9g

Nutrition Bonus: Potassium: 407mg; Iron: 13%; Vitamin A: 5%; Vitamin C: 19%; Calcium: 8% 

Candace Bell is the voice behind The Wheatless Kitchen. Her blog is dedicated to creating simple, gluten-free recipes. Her mission is to help those diagnosed with food allergies by promoting a wholesome, gluten-free way of life. You can also find Candace on Twitter, Facebook and Instagram.

Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.

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