Banana Buckwheat Pancakes & Compote

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Each nutty pancake has chunks of sweet banana and is topped with an irresistible blackberry compote. Buckwheat flour is a great gluten-free option plus it makes for dense pancakes so if you prefer lighter pancakes mix buckwheat flour with another flour of your choice.


For the pancakes

  • 1 1/2 cup buckwheat flour (certified gluten-free if necessary)
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 large banana, mashed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (or milk of choice)

For the blackberry compote

  • 1 1/2 cups fresh or frozen blackberries
  • 1 tablespoon coconut (or granulated) sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon water
  • Optional: 1/2 teaspoon arrowroot powder (to thicken)


Preheat a large skillet over medium-low heat.

In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.

Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.

To make the blackberry compote, combine the blackberries, coconut sugar and vanilla in a small saucepan over medium heat.

Use a wooden spoon to stir until the sugar coats the berries. Gently break up the berries with the spoon until they start to break down and turn into a thick sauce. If it is not as thick as you would like, you can add about a teaspoon of arrowroot or tapioca starch to the sauce. Stir to thicken.

Top pancakes with compote sauce and enjoy!

Nutrition Information

Serves: 5 |  Serving Size: 2 pancakes

Per serving: Calories: 220; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 297mg; Carbohydrate: 38g; Dietary Fiber: 11g; Sugar: 9g; Protein: 9g

Nutrition Bonus: Potassium: 407mg; Iron: 13%; Vitamin A: 5%; Vitamin C: 19%; Calcium: 8%