Gluten Free Coconut Buckwheat Pancakes with Strawberry Rhubarb Compote
Author: 
Recipe type: Breakfast, brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple gluten-free pancakes made from nutty buckwheat flour and fiber-rich coconut flour topped with a naturally sweetened fruity compote.
Ingredients
  • For compote:
  • 1 cup sliced rhubarb
  • 1 cup sliced strawberries
  • ½ cup pure maple syrup
  • ½ cup coconut sugar
  • ¼ cup water
  • ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • For pancakes:
  • ½ cup coconut flour
  • ½ cup buckwheat flour
  • ¼ cup coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 cups coconut milk
  • 2 eggs, beaten
  • 2 Tablespoons avocado or another flavorless oil, plus more for cooking
Instructions
  1. For compote - place all of the ingredients in a medium saucepan. Bring to a boil, then lower heat to a simmer and cook until thickened and syrupy. Remove from heat and keep warm until ready to serve.
  2. For pancakes - whisk dry ingredients together in a large mixing bowl.
  3. In another bowl, whisk coconut milk, eggs, and oil. Pour into the dry ingredients and mix well. Some lumps will remain.
  4. Heat a non-stick skillet or griddle. Add a little oil. Ladle ⅓ cupfuls of batter onto the skillet or griddle. Let cook for 2 minutes or so. They will be ready to flip when the bubbles start to pop and the edges look set.
  5. Place pancakes on a plate or in a warm oven until ready to serve.
  6. To serve - top pancakes with the compote.
  7. Yields: 8-10 six-inch pancakes and about 2 cups compote
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2014/04/gluten-free-coconut-buckwheat-pancakes-strawberry-rhubarb-compote.html