Buckwheat Pancakes with Apple-Beet Compote (Dairy-Free, Egg-Free)

Ingredients

• 1 cup Buckwheat flour
• 0.5 cup All-purpose flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 0.5 cup Unsweetened applesauce
• 1.5 cups Almond milk
• 2 tbsp Maple syrup
• 2 tbsp Coconut oil, melted
• 1 medium Apple, diced
• 1 medium Beet, peeled and grated
• 1 tbsp Lemon juice
• 0.5 tsp Cinnamon

Instructions

1. 1First, prepare your ingredients: peel and grate the 1 medium beet, and dice the 1 medium apple into approximately 1/2-inch cubes. In a small microwave-safe bowl or saucepan, gently melt the 2 tbsp coconut oil until liquid.
2. 2In a large mixing bowl, combine the dry ingredients: add the 1 cup buckwheat flour, 0.5 cup all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt. Whisk these together until they are thoroughly mixed.
3. 3In a separate medium bowl, combine the wet ingredients: add the 0.5 cup unsweetened applesauce, 1.5 cups almond milk, 2 tbsp maple syrup, and the 2 tbsp melted coconut oil. Whisk until this mixture is smooth and well combined.
4. 4Pour the wet ingredient mixture from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spoon or spatula until the batter is just combined and no dry streaks of flour remain; be careful not to overmix, as this can lead to tough pancakes.
5. 5To make the compote, combine the 1 medium diced apple, 1 medium grated beet, 1 tbsp lemon juice, and 0.5 tsp cinnamon in a medium saucepan (e.g., a 2-quart saucepan). Cook this mixture over medium heat (approximately 300-325°F / 150-160°C) for 10-12 minutes, stirring occasionally, until the apple and beet pieces are tender when pierced with a fork and the compote has softened.
6. 6While the compote is cooking, heat a large griddle or non-stick frying pan (e.g., a 10-12 inch pan) over medium heat (approximately 350-375°F / 175-190°C). Lightly brush or wipe the surface with a small amount of the remaining melted coconut oil. Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving some space between them. Cook for 2-3 minutes per side, until the edges look set, bubbles appear on the surface, and the underside is golden brown. Flip and cook for another 2-3 minutes until the second side is golden brown and the pancake is cooked through. Repeat with the remaining batter, re-oiling the griddle as needed.
7. 7Serve the warm buckwheat pancakes immediately, topped with a generous spoonful of the warm apple-beet compote.

Substitutions

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