Buckwheat Pancakes with Blueberry Compote
They say that breakfast is the most important meal of the day, but I say it can also be the most delicious! Whether it’s having a solid, healthy breakfast to start the day or making breakfast for dinner, breakfast foods are one of the best food groups 
I did so many tests to finally get a good paleo-friendly, gluten-free pancake recipe that’s ACTUALLY fluffy, and this is the winner right here!
Since perfecting these buckwheat pancakes, I’ve made them on a regular basis and I’m pretty sure it’s going to remain a weekend breakfast staple for a long time to come. I personally love having a more hearty breakfast to start the day or fuel my workouts (you can find another one of my favorite breakfast recipes here!)
This recipe is a great way to balance out clean eating with comfort food, and an example of how a healthful eating plan can still include yummy treats that don’t throw you off track of your health goals. You can even experiment with using different berries for the compote to find your own perfect brunch treat!
These Buckwheat pancakes are also in the cookbook for my new 28-Day Gut Health Reset Program. I know what you’re thinking….
Fluffy buckwheat pancakes on a gut healing program?
Well, yes!
Don’t let the name of buckwheat flour fool you. It’s actually a seed and not related to wheat at all! Buckwheat is a gluten-free cereal grain similar to quinoa and amaranth. It’s full of minerals and antioxidants, making it a better choice nutritionally all around.
Buckwheat flour is also a good source of fiber, which is an important part of a healthy gut. Your microbiome can be directly impacted through the types of fiber you regularly consume so getting a variety of fibers from different sources is a big factor in a healthy gut. So you’re actually doing your gut a favor by eating these buckwheat pancakes 
Gut Health is NOT about Restriction
Another important thing to mention is that my Gut Health Reset program is NOT about restriction. At the beginning of my own gut healing journey, I put so much pressure on myself, telling myself that I wasn’t being strict enough, that if I just cut out this food or that food THEN I would finally feel normal again…
But it simply doesn’t work like that!
I know that small changes can lead to big shifts in your body, and that it’s just as important to give yourself what your body needs rather than cutting out as much as possible until there’s nothing left to eat.
I also know that if I had support and guidance while I was on in my own healing journey I would not have had to suffer as long as I did.
In the 28-Day Gut Health Reset Program, I’m giving you a step-by-step blueprint to follow to heal your gut naturally. It’s full of recipes, meal plans, supplement guides, and so much more!
Click here to see if it’s right for you.
If you’ve been looking for ways to heal your gut naturally but haven’t been sure where to start, the 28-Day Gut Health Reset is for you.
buckwheat pancakes with blueberry compote
Ingredients
Pancakes
1 1/3 cups buckwheat flour*
1 1/4 cups almond milk
2 Tbsp ACV
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 large egg
2 Tbsp honey
2 Tbsp avocado oil, plus more for cooking
Blueberry Compote
2 cups fresh or frozen blueberries
1 Tbsp honey
1/4 cup filtered water
2 tsp lemon juice
Instructions
- First, prepare the compote. Combine blueberries, honey, and water in a small saucepan and bring to a boil over medium heat, stirring occasionally.
- When the mixture begins to boil, reduce the heat to a low simmer and cover. Allow mixture to cook down over low heat while you make the pancakes, stirring occasionally.
- While the compote cooks down, make the pancakes.
- Mix the almond milk and vinegar together in a small bowl and et aside for 5 minutes to curdle.
- Meanwhile, combine flour, salt and baking soda. Mix well.
- Add the milk mixture, honey, egg, and avocado oil and mix until a smooth batter is formed.
- Heat 1 tablespoon of avocado oil in a skillet over medium heat. When the oil is hot, scoop 1⁄4 of batter onto the hot pan and spread to make an even circle. Cook 2-3 minutes, until the bottom is golden, the top begins to firm up and bubbles stop rising. Flip and cook on the second side another 2-3 minutes, until the center is set when you push it with the back of your spatula.
- Repeat the process until the rest of the batter is gone.**
- Serve warm topped with warm blueberry compote.
Notes
*Make your own buckwheat flour by grinding 1 cup of whole hulled or unhealed buckwheat groats in a food processor fitted with an ‘S’ blade for 5 minutes.
**Keep pancakes warm while you cook them! Heat the oven to 200°F. As you cook them, transfer the pancakes to a glass baking dish with a cover, and store them there, adding as you go, until the last pancake is cooked.
