Buckwheat Almond Flour Pancakes with Berry Compote

Make breakfast special:

I am always trying to create recipes that take the wheat free crowd into account. The real goal is to have everyone love them – that’s the test and this recipe passes. This is one of my favorite pancakes. The almond flour and buckwheat combination gives them great flavor and texture. Plus you get all kinds of nutritional benefits that you don’t get with wheat flour.

Note: Pay close attention to how they are cooked as they are more delicate than a traditional pancake.

Yield: 4

Buckwheat Almond Flour Pancakes with Berry Compote

prep time: 20 minscook time: 15 minstotal time: 35 mins

These are somewhere between a crepe and a pancake. You'll need a little practice to manage cooking them because they are delicate, but they are worth the effort. They are flavorful and elegant.

ingredients:

Berry Compote
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup pecans, toasted and chopped
  • 1/2 cup maple syrup or honey
Pancakes
  • 1 large egg
  • 2 cups buttermilk
  • 1/4 cup maple syrup
  • 1 cup almond flour 
  • 1 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, melted
  • canola oil for cooking

instructions:

Berry Compote
  1. Combine all ingredients for compote in a medium-sized bowl.  Mash berries slightly.  Set aside to serve over pancakes.
Pancakes
  1. Measure egg, buttermilk, and syrup into a small bowl.  Whisk to combine.  
  2. Combine almond flour, rice flour, and buckwheat flour with baking powder, soda, and salt in a medium-sized bowl.   Stir together with a whisk.  
  3. Pour wet ingredients into dry ingredients.  Whisk to combine.  Pour in melted butter and stir to incorporate.  Let batter sit for 15 minutes.
  4. Heat a skillet or griddle over medium-low heat.  Do not let the skillet get too hot because the pancakes can burn easily.  Brush skillet lightly with canola oil.  Drop batter in 1/4 cup portions into the skillet, working 2 pancakes at a time.  Cook for 3 minutes, until browned and well-set.  Bubbles will start to come up through the batter.  Gently flip the pancakes and cook through for an additional 2 minutes.   
  5. Top with compote and serve.  

NOTES:

It helps to work with a very thin and flexible spatula.
Created using The Recipes Generator
Laura Bonicelli