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. For longer storage, freeze the compote.
And here’s the printable: