I am a breakfast person. I like to eat a good solid meal each morning. These blue corn buckwheat pancakes with a fresh raspberry compote definitely hit the spot. The recipe is easy to make and is 100% plant-based.
Blue Corn Buckwheat Pancakes
1 cup organic buckwheat flour
1 cup organic blue cornmeal (or fine yellow cornmeal)
2 cups almond or soy milk
½ cup applesauce or 1 ripe banana (mashed until creamy–the banana works best)
2 tablespoons maple syrup
1 tablespoon vinegar (or lemon juice)
½ teaspoon aluminum free baking powder
¼ teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of sea salt (optional)
Combine all dry ingredients first in mixing bowl, and then add all wet ingredients. Stir until mixture is a very pourable batter (add more milk if needed). Heat frying pan to medium-low and use olive oil spray to lightly coat pan. Use large spoon to create 3 pancakes about 3 inches in diameter. When bubbles form, flip. Serve with maple syrup and fresh fruit compote (such as raspberries). See compote recipe below.
Fresh Raspberry Compote
1-2 cups fresh raspberries (plus one cup optional blueberries)
1-2 tablespoons maple syrup (optional)
1/2 teaspoon vanilla
1 tablespoon corn starch or potato starch (as optional thickener)
Using potato masher, mash raspberries in medium saucepan on medium heat with just a touch of fruit juice or water. When berries completely mashed, add optional sweetener and optional starch (slightly diluted in 3 tablespoons of water) to the compote and stir until thick–note, if you add the starch, you will want to cook the compote until it bubbles, which the heat breaks the starch down. Add blueberries, stir, and serve on top of pancakes.