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

Ingredients

• 1 cup Buckwheat flour
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 2 tablespoons Maple syrup
• 1 cup Dairy-free milk
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Dairy-free butter
• 2 cups Mixed berries
• 1 tablespoon Lemon juice

Instructions

1. 1In a bowl, whisk together buckwheat flour, baking powder, and salt.
2. 2In another bowl, combine maple syrup, dairy-free milk, and apple cider vinegar.
3. 3Pour the wet ingredients into the dry ingredients and mix until just combined.
4. 4Heat a lightly oiled griddle or frying pan over medium heat.
5. 5Pour 1/4 cup of batter onto the griddle for each pancake.
6. 6Cook for 2-3 minutes per side, or until golden brown.
7. 7While pancakes are cooking, make the berry compote by simmering mixed berries with lemon juice in a saucepan until softened.
8. 8Serve pancakes with berry compote.

Substitutions

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