INGREDIENTS

For the pancakes:

• 1 cup buckwheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup spinach leaves, tightly packed
• 1 cup water
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract.

For the fruit compote:

• 2 cups mixed berries (such as blueberries, raspberries, and strawberries), fresh or frozen
• 1/2 cup water
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger

METHOD

For the pancakes:

In a large bowl, whisk together the buckwheat flour, baking powder and salt.

In a blender, combine the spinach, water, apple cider vinegar, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth.

Pour the spinach mixture into the bowl with the dry ingredients and stir until just combined. Let the batter rest for 10-15 minutes to allow the buckwheat flour to absorb the liquid.

Heat a non-stick pan over medium heat with a little oil. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until the edges begin to dry out and small bubbles appear on the surface. Flip the pancake and cook for an additional 1-2 minutes, until golden brown. Repeat with the remaining batter.

For the fruit compote:

In a medium saucepan, combine the mixed berries, water, maple syrup, cinnamon, and ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, until the berries have broken down and the mixture has thickened slightly.

Serve the pancakes hot with a generous spoonful of fruit compote on top. You can also add some additional fresh berries or a drizzle of maple syrup if desired.

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