Rich in fiber, protein, and B vitamins, buckwheat flour is a gluten-free “super food.” Use the flour for pancakes, and you won’t be sorry. Top the pancakes with my uniquely delicious blueberry-lemon compote, and you just might be the happiest eater in the world.
Here’s the video how-to (click the “play” arrow), along with the printable recipe:
A few notes:
You can make the pancakes ahead of time. After they’ve cooled, freeze them. You can make the compote in advance, too. Just let it cool completely, then transfer it to an air-tight container, and refrigerate for up to one week. (I have not tried to freeze the compote.)
One boo-boo. I inadvertently said “one tablespoon each” when referring to the baking powder and baking soda in the above video. The correct amount, as you will see in the printable recipe below, is one teaspoon.
And heeeeeere’s the printable: