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
2 cups fresh or frozen blueberries
1 Tbsp honey
1/4 cup filtered water
2 tsp lemon juice
- 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.
*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.