Description
These Activated Charcoal Pancakes with Blackberry Compote combine the earthy flavors of buckwheat and activated charcoal with a sweet, tangy blackberry compote. Perfect for a unique and nutritious breakfast, these pancakes are gluten-free and vegan-friendly, offering a delightful twist with natural ingredients like coconut oil, maple syrup, and coconut yogurt.
Ingredients
Scale
Pancakes
- 1 cup organic buckwheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 tablespoon maple syrup
- 1 teaspoon food-grade activated charcoal
- 1 tablespoon melted coconut oil
- 1 cup filtered water
- 1 teaspoon vanilla extract
- coconut oil (for frying, as needed)
Blackberry Compote
- 1 large handful of blackberries
- ½ teaspoon maple syrup
- splash of water
To Serve
- Peanut butter (quantity as desired)
- 1 tablespoon coconut yogurt
Instructions
- Prepare the Pancakes: Preheat a non-stick frying pan over medium heat and brush lightly with cocoa oil to prevent sticking.
- Make the Batter: In a mixing bowl, whisk together the buckwheat flour, baking powder, cinnamon, activated charcoal, vanilla extract, maple syrup, and water until a consistent and thick batter forms.
- Cook the Pancakes: Pour about ¼ cup of batter onto the preheated pan. Cook for 1-2 minutes until the bottom is set and golden. Flip carefully and cook the other side for about one minute until fully cooked and golden brown.
- Prepare the Blackberry Compote: In a small saucepan, add the blackberries, maple syrup, and a splash of water. Simmer over medium heat, stirring occasionally until the berries soften and break down to form a syrupy compote.
- Assemble the Pancakes: Layer the cooked pancakes with peanut butter and a dollop of coconut yogurt. Drizzle the warm blackberry compote over the top for added sweetness and tartness.
- Serve and Enjoy: Serve the pancakes warm, savoring the balance of smoky activated charcoal flavor with the fruity compote and creamy toppings.
Notes
- Use food-grade activated charcoal to ensure safety.
- The batter should be thick but pourable; adjust water quantity slightly if needed.
- For crispier pancakes, use a little extra coconut oil in the pan.
- You can substitute blackberries with other berries like blueberries or raspberries.
- Store leftover pancakes in the refrigerator for up to 2 days and reheat gently on a pan.
- This recipe is naturally gluten-free and vegan.
