Buckwheat Pancakes with Quick Blackberry Jam
Ingredients
- 1 cup half-and-half or canned full fat coconut milk and 2 teaspoons apple cider vinegar or lemon juice. Whisk and set aside.In a large mixing bowl
- whisk together 1/2 cup buckwheat flour
- 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 cinnamon
- egg
- 2 tablespoons coconut sugar
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1.5 cups frozen or fresh blackberries
- 2 tablespoons maple syrup
Preparation
Whisk to incorporate
To the bowl with milk in it, add one large egg, 2 tablespoons coconut sugar, 2 tablespoons avocado oil and 1 teaspoon vanilla extract
Whisk to incorporate then add to dry ingredients and stir it into a creamy batter
Heat a large nonstick skillet to medium and scoop approximately 3 tablespoons/a scant 1/4 cup per pancake
Flip once pancake has bubbles on top and rounded edges
Be patient cooking your pancakes, and you may need to decrease the heat as you go
For the quick blackberry jam, add 1
Cups frozen or fresh blackberries to a small saucepan and bring to medium heat
Bring to a simmer and use a spoon to mash the berries as you go
After approx 5 mins, add 2 teaspoons cornstarch or arrowroot to a small bowl with 1 tablespoon water and mix
Add to berries, along with 2 tablespoons maple syrup
Stir immediately and until noticeably thickened
Serve over pancakes
