Almond Buckwheat Pancakes with Berry Compote

Gluten Free Buckwheat Pancakes

If you follow my blog you’ll probably not be surprised to find out that I love pancakes!  I think the last recipe I posted is my favorite so far, but these were really good, too.  As usual they are low glycemic, dairy free, gluten free, and full of healthy nutrients.  The berry compote really bumps it up a notch!  This recipe made enough to feed the kids and I for breakfast and dinner, so feel free to cut it in half.

Pancakes:

2 Cups Almond Flour

1 1/2 Cups GF Flour Blend (Pamela’s is the best)

1/2 Cup Buckwheat Flour

1 Tsp Salt

1 Tsp Baking Soda

6 Eggs

1/2 Cup Raw Honey or Agave

2 Tsp Vanilla

2 1/2 Cups Dairy Free Milk

Mix together the wet ingredients, then incorporate the dry.  Cook on a skillet over medium heat, flipping when the sides start to set.

Compote:

3 Cups Frozen Berries

Raw Honey or Agave to Taste

2 Tsp Vanilla

1 Tbsp Lemon Juice

Mix these all together and microwave until warm.  I didn’t drain the fruit.  Use it to top the pancakes and enjoy!

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