I love using buckwheat flour. It bakes and rises beautifully, and has a mild, slightly nutty flavor that pairs brilliantly with fruit. Buckwheat is also gluten-free - it is in the sorghum family of plants, so it is very gentle on the stomach. I made these sweet little pancakes after a long run. I was seriously hangry and wanted something fast (but not a lot of dishes), so I threw all the ingredients for the pancakes in my blender. The berry compote is equally easily and needs just one small saucepan. I went from hangry to happy in less than 30 minutes. This recipe will serve 3-4 folks with normal appetites, or two ravenous weekend warriors.
For the pancakes:
1 ripe banana
2 tbsp. honey
1 tbsp. coconut oil, liquified
1 c. buckwheat flour
1/2 tsp. baking powder (gluten-free if you are wheat intolerant)
1 tsp. cinnamon
3/4 c. unsweetened unsweetened coconut flakes
Coconut oil or ghee
1. Place the banana, eggs, honey, and coconut oil in a blender and pulse until smooth.
2. Add the buckwheat flour, baking powder, and cinnamon to the blender and pulse until you have a smooth batter. Add the coconut flakes and pulse once or twice.
3. Heat about one teaspoon of coconut oil or ghee in a cast iron skillet or griddle pan over low-medium heat. Use a pastry brush or your spatula to spread the oil evenly across the bottom of the skillet or pan.
4. Cook one or two small pancakes at a time, pouring directly into the skillet. You want to keep these pancakes small because they will be difficult to flip if they are too big. Cook about 1 1/2 minutes on each side - they will be ready to flip when bubbles form on the surface and at the edges. Add more oil or ghee to the pan as needed for each batch.
5. Serve hot with maple syrup, honey, yogurt, whipped cream, coconut flakes, and/or warm fruit compote.
For the warm berry compote:
2 c. fresh berries, like blueberries, raspberries, and blackberries
2 tbsp. honey
1 tbsp. orange flower water
2 tsp. corn starch or arrowroot powder
1. Place the berries and honey in a small saucepan and heat over medium heat. When it starts to bubble, stir once, then turn down to low-medium heat.
2. In a small bowl stir the cornstarch or arrowroot power into the orange flower water until dissolved (slurry). Pour into the berries and stir twice.
3. Simmer the compote for about 10 minutes, until the berries are soft. Stir once or twice while they cook to slightly muddle.
4. Remove compote from the heat and let cool until warm to the touch. Serve immediately or place in clean, dry jar and chill in the refrigerator. This will keep for 4-5 days.