Buckwheat Pancakes with Strawberry Compote

By Ashley Miers

INGREDIENTS: Pancakes

2 cups buckwheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cans coconut milk
2 large eggs
2 Tbsp olive oil + extra (to grease the pan/griddle)
1 tsp pure vanilla extract
1/3 cup hemp seeds
1/3 cup ground chia seeds
1/3 cup ground flax seeds

INGREDIENTS: Strawberry Compote

6 cups strawberries, washed, hulled, and sliced into bite-sized pieces
1 Tbsp pure maple syrup

PREPARE

1.     Place the strawberries and maple syrup in a large pot, cover, and cook on medium heat. As the strawberries begin to release their water, stir, and turn up the heat to medium-high. Continue to cook, stirring occasionally, until strawberries have softened and sauce begins to thicken to desired consistency (approximately 5-10 minutes). Turn off heat and set aside.

2.     Make the pancakes: in a medium mixing bowl, combine buckwheat flour, baking powder, baking soda, and salt. All together, add the wet ingredients (eggs, 2 Tbsp olive oil, vanilla and 1 1/2 cans of coconut milk). Stir to combine. Next, add the hemp, chia and flax seeds and stir again. At this point, you’ll want to assess the consistency of the batter and add more coconut milk if necessary as the chia seeds will cause the batter to thicken and it may need to be thinned out.

3.     Preheat a large pan or griddle over medium-low to medium heat and brush with olive oil. Using a 1/4 or 1/3 cup measure (depending on your preference), scoop the batter onto the pan/griddle. Cook for 2-4 minutes. You’ll know that the pancakes are ready to flip when small bubbles have formed on the surface of the pancakes. Carefully flip each pancake and cook for an additional 2-4 minutes or until golden brown.

4. Transfer the cooked pancakes to a plate or baking sheet, and working in batches, cook the rest of the batter according to step 3. You may wish to keep the cooked pancakes warm in a 200 degree oven as you work.

5. Serve the pancakes topped with the strawberry compote and enjoy!