By Juanita Franco
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt.
In another bowl, beat the eggs and add the almond milk. Whisk until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Some lumps are fine; do not overmix.
Preheat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter, adding more oil as needed.
While the pancakes are cooking, prepare the berry compote: In a small saucepan over medium heat, combine the mixed berries and maple syrup. Cook until the berries have softened and the mixture becomes syrupy, about 5-7 minutes. Remove from heat.
Serve the pancakes warm, topped with the berry compote and a dollop of almond yogurt.
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By Juanita Franco
This Breakfast Gluten-Free Vegetarian recipe is ready in 30 minutes and features Buckwheat flour, Eggs, Unsweetened almond milk and other delicious ingredients. Contains 320 calories total.
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt.
In another bowl, beat the eggs and add the almond milk. Whisk until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Some lumps are fine; do not overmix.
Preheat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter, adding more oil as needed.
While the pancakes are cooking, prepare the berry compote: In a small saucepan over medium heat, combine the mixed berries and maple syrup. Cook until the berries have softened and the mixture becomes syrupy, about 5-7 minutes. Remove from heat.
Serve the pancakes warm, topped with the berry compote and a dollop of almond yogurt.
Calories per Serving: 320
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