Gluten Free Banana Buckwheat Pancakes

You won’t need syrup with this lovely compote. If you don’t have blackberries on hand any other berry will substitute well. Enjoy!
Dish Type: breakfast Lifestyle: dairy free, gluten free, nut free, vegetarian


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!