Buckwheat Pancakes with Berry Compote (Dairy & Nut-Free)

Instructions

1. 1In a large bowl, whisk together the 1 cup of buckwheat flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt until well combined.
2. 2In a separate medium bowl, whisk together the 2 tablespoons of maple syrup, 1 cup of dairy-free milk, and 1 teaspoon of apple cider vinegar.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spoon until just combined; a few small lumps are okay. Do not overmix.
4. 4Heat a large non-stick frying pan or griddle over medium heat. You can test if it's ready by flicking a drop of water onto the surface; it should sizzle and evaporate quickly.
5. 5For each pancake, pour 1/4 cup of batter onto the heated frying pan. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
6. 6Carefully flip the pancakes and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, adding the 2 tablespoons of dairy-free butter to the pan as needed between batches to prevent sticking.
7. 7While the pancakes are cooking, combine the 2 cups of mixed berries and 1 tablespoon of lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries have softened and released their juices, creating a compote.
8. 8Serve the warm buckwheat pancakes immediately with the berry compote spooned over the top.

Substitutions

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