Vegan buckwheat pancakes topped with a simple berry compote. These pancakes are wholesome and high in fiber, making them a healthy way to start the day. Try topping them with nut or seed butter for added protein!
This post is made in partnership with Paderno. All opinions are my own. Thank you for supporting the brands that make this blog possible.
Growing up in New Brunswick, I always had access to fresh berries all summer. Many of my memories growing up are of my grandfather and I, picking raspberries, strawberries and blueberries close to our home. To me, summer signifies fresh fruits and vegetables.
And so today, I partnered with Paderno’s small appliances to bring you a simple summer breakfast: Vegan buckwheat pancakes with a fresh berry compote.
Both the pancakes and the compote are made using the Paderno Variable Speed Immersion Blender, which leads to a perfectly smooth pancake batter.
It comes with a 1L blender cup, which makes it easy to blend the ingredients, without making a mess.
How to make vegan buckwheat pancakes:
Start by making the berry compote. You can use either fresh berries or frozen and thawed berries. All you need to do is add the berries to the blender cup, blend for a few seconds and you’re done! I prefer to blend it lightly to keep some texture, but you can make it thinner if you prefer. This can also be made in advance if you want a quicker breakfast.
Next, rinse the immersion blender and make the batter. Add all the pancake ingredients and blend it all until smooth. It’s that simple.
To finish, cook the pancakes on a non-stick skillet. This recipe makes about 6-7 small pancakes, which is perfect for 2 people. Serve the pancakes with the berry compote and other toppings of choice! I love to serve mine with nut or seed butter, but a small drizzle of maple syrup would be good too.
A few tips for making the best pancakes:
When making pancakes, make sure that you use a good non-stick skillet. Everything I learned in the kitchen, I learned from experience, including this. My parents didn’t have non-stick skillets when I was growing up and I remember trying to make pancakes and always failing. The pancakes would always stick. One Christmas, I got a Paderno non-stick skillet as a gift. It changed everything. I now have 4 of them (seriously) and I use them every day. Trust me, a good non-stick skillet is the key to making good pancakes (and many other recipes).
Another tip I learned along the way is to preheat the skillet completely before adding the pancake batter. Try heating the pan before you prepare the batter. Not sure if the pan is hot enough? Drop a small amount of water on the pan. If it sizzles, it’s ready.
Thank you Paderno for sponsoring this post. If you’d love to see Paderno’s small kitchen appliances, check out their website. They sell high-quality products that are designed here in Canada! You can also find them on Instagram and Facebook (@padernokitchenware), as well as Twitter (@padernocookware).Follow along on social media #itsacookingthing.
Vegan Buckwheat Pancakes with Berry Compote
These pancakes are wholesome and high in fiber, making them a healthy way to
start the day. Try topping them with nut or seed butter for added protein.
- 1 medium ripe banana, peeled
- 3/4 cup unsweetened almond milk
- 2 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- 1 cup light buckwheat flour, spoon and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups mixed berries, fresh or frozen and thawed
- Add berries to a blender cup or tall bowl. Blend with the immersion blender a few seconds to make a thick compote. Transfer to another bowl and rinse the blender cup.
- Add the banana, milk, melted butter and vanilla to the blender cup or tall bowl. Using an immersion blender, blend until smooth.
- Add the buckwheat flour, baking powder, baking soda and salt. Blend until combined and smooth.
- Heat a non-stick skillet over medium-high heat. Melt a small amount of butter, enough to lightly cover the skillet. The skillet is warm enough when a drop of water sizzles.
- Transfer ¼ cup of the batter to the skillet. Spread it to form a round pancake (it should be lightly thick). Cook until you see some bubbles at the top and the edges are firming up. Flip and cook for another 1-2 minutes.
- Serve with the berry compote and other toppings of choice.
If you make these vegan buckwheat pancakes, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!