Ingredients

Units Scale

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

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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.