Buckwheat Pancakes with Quick Berry Jam

Buckwheat Pancakes with Quick Berry Jam
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TOTAL TIME :25 minutes10minutes
  • 1 cup half and half (sub canned full-fat coconut milk)
  • 2 teaspoons apple cider vinegar (sub white vinegar or lemon juice)
  • 1/2 cup buckwheat flour (brand linked below)
  • 1/2 cup all purpose flour (sub gf all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 2 tablespoons coconut sugar (sub brown sugar)
  • 2 tablespoons avocado oil (sub melted butter or coconut oil, room temp)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups berries of choice, fresh or frozen
  • 2 tablespoons maple syup
  • 2 teaspoons cornstarch or arrowroot starch
  1. In a medium-sized mixing bowl, whisk together half and half and vinegar. Set aside for 5 minutes.
  2. In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon.
  3. To the bowl with milk in it, add your egg, coconut sugar, avocado oil and vanilla. Whisk to incorporate. Add wet ingredients to dry and stir until creamy.
  4. Heat a large nonstick skillet (I use a well-seasoned castiron skillet) to medium heat. One you can add a splash of water and it sizzles, scoop approximately 3 tablespoons/ 1/4 cup per pancake. Flip once pancakes have bubbles on top and rounded edges. Be patient while cooking: you may need to decrease the heat as you go.
  5. For the Quick Berry Jam: add berries to a small saucepan and bring to simmer. Use a spoon to mash the berries as you go. After approximately 5 minutes, stir in maple syrup. Whisk starch in a small bowl with 1 tablespoon water, then stir that in as well, until jam has noticeably thickened. Serve!
  6. Leftover pancakes and jam will keep separately in the fridge up to 5 days. Jam can be frozen 4-6 months.
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