Buckwheat Pancakes with Mixed Berry Compote Recipe

Spend your Sunday morning making these wheat-free pancakes drizzled in a homemade mixed berry compote for the family.



From " Nourish and Glow"
February 2018

  • Buckwheat contains no wheat, and is actually a type of seed.
    Photo courtesy of Countryman Press
  • “Nourish and Glow” by Jules Aron offers 75 recipes that encourages readers to eat with beauty in mind, focusing on vitamins and minerals.
    Photo courtesy of Countryman Press

Yield: 2 to 4 servings

Nourish and Glow (Countryman Press, 2018) by Jules Aron presents a cookbook that focuses on using pure, healthy ingredients that taste yummy and nourishes your outer beauty. By concentrating on using vitamin- and mineral-rich ingredients, Aron’s recipes offer an unexpected outward rejuvenation. The following excerpt is her recipe for Buckwheat Pancakes with a Mixed Berry Compote.

Despite its name, buckwheat contains no wheat. In fact, it is technically a seed—a nutrient-packed, gluten-free seed high in both protein and fiber.

These delicious, nutritious pancakes are low on the glycemic index and high in the phytochemical rutin, a special beauty nutrient that has regenerative antiaging properties. Rutin also strengthens blood vessels, which can prevent varicose veins.

Ingredients:

Pancakes

• 1 cup almond milk
• 2 tablespoons raw apple cider vinegar
• 1/2 cup buckwheat flour
• 1/2 cup certified gluten-free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 banana, mashed
• 1 teaspoon pure vanilla extract
• 1 tablespoon coconut oil, plus more for grilling
• 2 tablespoons pure maple syrup

Compote

• 1 cup mixed berries
• 1/4 cup water
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lemon juice

Instructions:

To make the pancakes:

1. Mix the almond milk and vinegar together in a bowl and let sit for 5 minutes.

2. Stir the flours, baking powder, baking soda, and salt together in a medium bowl. Add the banana, vanilla, coconut oil, and maple syrup as well as the vinegar mixture and stir together until fully blended. For best texture and flavor, let the batter sit for 15 minutes.

3. Lightly oil the bottom of a nonstick skillet with coconut oil and heat over medium heat. When the oil is hot, pour 1/3 to 1/2 cup of batter into the skillet. Cook until small bubbles form in the middle, 3 to 4 minutes. Flip and cook for about 2 minutes more on the opposite side. Repeat until all the batter is used, adding oil to the skillet as needed between pancakes.

To make the compote:

1. Combine all the compote ingredients in a saucepan and bring to a simmer over medium-low heat, stirring to dissolve the syrup. Simmer for another minute, until the berries have softened. Remove from the heat and let cool.

2. Serve the pancakes topped with a generous dollop of berry compote.

More from: Nourish and Glow

Eating for Your Health and Beauty
Fresh Dandelion Spring Salad Recipe
Homemade Baked Vegetable Chips


Reprinted with permission from Nourish and Glow (2018), by Jules Aron and published by Countryman Press.


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