Gluten Free Banana Buckwheat Pancakes
For the pancakes
1 1/2 cup buckwheat flour certified gluten-free
1 teaspoon baking soda
2 teaspoons cinnamon
1 large banana, mashed
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or milk of choice)
For the blackberry compote
1 1/2 cups fresh or frozen blackberries
1 tablespoon coconut (or granulated) sugar
1/2 teaspoon vanilla extract
1/2 tablespoon water
Preheat a large skillet over medium-low heat.
In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.
Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.
To make the blackberry compote, combine the blackberries, coconut sugar and vanilla in a small saucepan over medium heat.
Use a wooden spoon to stir until the sugar coats the berries. Gently break up the berries with the spoon until they start to break down and turn into a thick sauce. If it is not as thick as you would like, you can add about a teaspoon of arrowroot or tapioca starch to the sauce. Stir to thicken.
Top pancakes with compote sauce and enjoy!