This year, the Fun Food Feed will be sharing our most loved whole-plant recipes, we’ve developed over the years.  Each month, we will publish a favorite recipe.

This month’s featured recipe is for Berry Buckwheat Pancakes.

Berry Buckwheat Pancakes

Preparation Time: 30 minutes
Yield:  1-3 pancakes

Equipment:

2 Bowls
Fork
Small pot
Spoon
Measuring cups and spoons
Spatula
Large non-stick skillet

Ingredients:

1 cup berries (fresh or frozen)
Optional: several additional berries for inside pancakes and for garnish
1/4 cup buckwheat flour
scant 1/4 tsp baking powder
scant 1/8 tsp baking soda
1/16 tsp salt
~1/4 cup water, until pancake batter consistency
Optional: favorite pancake toppings, like unsweetened plain plant-yogurt or pecans

Steps:

1. In bowl, coarsely half mash berries.
2. In small pot, simmer half mashed berries, stirring occasionally to prevent burning, until reduced and thickened.
3. In bowl, mix simmered berries to raw berries to create berry sauce.
4. In second bowl, mix together flour, baking powder, baking soda and salt.
5. Add water to flour mixture to create pancake batter.  Fold in optional additional berries, if desired.
6. Heat non-stick skillet, over low heat, until water skips across its surface, indicating it is hot.
7. Pour pancake batter into preheated skillet.  One can create one large pancake or several “silver dollar” pancakes.
8. When bubbles appear of the surface of the pancake(s), and the top starts to appear dry, flip the pancake(s).
9. Cook pancakes on second side, just until set, springing back to the gentle touch.  (Do not press on pancakes with spatula.)
10. Serve with warm berry sauce, and optional plant yogurt and pecans.