By Juanita Franco
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt.
In another bowl, beat the eggs until frothy, then add the unsweetened almond milk and mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until the mixture is smooth and free of lumps. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and add a little coconut oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more coconut oil to the pan as needed.
For the berry compote, add the mixed berries and maple syrup to a small saucepan over medium heat. Cook for about 5-7 minutes, or until the berries are softened and the mixture has thickened slightly. Stir occasionally.
Serve the pancakes warm with the berry compote and a dollop of coconut yogurt on top.
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By Juanita Franco
This Breakfast Gluten-Free Vegetarian recipe is ready in 35 minutes and features buckwheat flour, eggs, unsweetened almond milk and other delicious ingredients. Contains 375 calories total.
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt.
In another bowl, beat the eggs until frothy, then add the unsweetened almond milk and mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until the mixture is smooth and free of lumps. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and add a little coconut oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more coconut oil to the pan as needed.
For the berry compote, add the mixed berries and maple syrup to a small saucepan over medium heat. Cook for about 5-7 minutes, or until the berries are softened and the mixture has thickened slightly. Stir occasionally.
Serve the pancakes warm with the berry compote and a dollop of coconut yogurt on top.
Calories per Serving: 375
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