Nutrition Information Serves: 5 | Serving Size: 2 pancakes Per serving: Calories: 220; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 297mg; Carbohydrate: 38g; Dietary Fiber: 11g; Sugar: 9g; Protein: 9g Nutrition Bonus: Potassium: 407mg; Iron: 13%; Vitamin A: 5%; Vitamin C: 19%; Calcium: 8%

For the pancakes

1 1/2 cup buckwheat flour (certified gluten-free if necessary)
1 teaspoon baking soda
2 teaspoons cinnamon
1 large banana, mashed
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or milk of choice)
For the blackberry compote

1 1/2 cups fresh or frozen blackberries
1 tablespoon coconut (or granulated) sugar
1/2 teaspoon vanilla extract
1/2 tablespoon water
Optional: 1/2 teaspoon arrowroot powder (to thicken)

1 1/2 cup buckwheat flour (certified gluten-free if necessary) 1 teaspoon baking soda 2 teaspoons cinnamon 1 large banana, mashed 2 large eggs 1 teaspoon vanilla extract 1/2 cup unsweetened almond milk (or milk of choice) 1 1/2 cups fresh or frozen blackberries 1 tablespoon coconut (or granulated) sugar 1/2 teaspoon vanilla extract 1/2 tablespoon water

Preheat a large skillet over medium-low heat.

In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.

Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.

To make the blackberry compote, combine the blackberries, coconut sugar and vanilla in a small saucepan over medium heat.

Use a wooden spoon to stir until the sugar coats the berries. Gently break up the berries with the spoon until they start to break down and turn into a thick sauce. If it is not as thick as you would like, you can add about a teaspoon of arrowroot or tapioca starch to the sauce. Stir to thicken.

Top pancakes with compote sauce and enjoy!