TOTAL TIME :25 minutes10minutes
- BUCKWHEAT PANCAKES
- 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
- QUICK BERRY JAM
- 1 1/2 cups berries of choice, fresh or frozen
- 2 tablespoons maple syup
- 2 teaspoons cornstarch or arrowroot starch
- In a medium-sized mixing bowl, whisk together half and half and vinegar. Set aside for 5 minutes.
- In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon.
- 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.
- 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.
- 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!
- Leftover pancakes and jam will keep separately in the fridge up to 5 days. Jam can be frozen 4-6 months.