Himalayan Tartary Buckwheat and Berry Pancakes

Name: Himalayan Tartary Buckwheat and Berry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 to 4 servings
Ingredients: 1.5 cups almond milk; 2 tsp lemon juice or apple cider vinegar; 0.75 cup Himalayan Tartary buckwheat flour; 1 cup almond flour; 1 tsp baking powder; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp kosher salt; 2 large pasture-raised organic eggs; 2 tbsp maple syrup; 1 tsp vanilla extract; 2 cups fresh or frozen blueberries; 0.5 cup water; 0.25 cup orange juice; 1-2 tbsp maple syrup or honey (optional); Grass-fed unsalted butter for cooking; 0.25 cup coconut or dairy-free yogurt

Gluten-free pancakes made with Himalayan Tartary buckwheat and almond flour, topped with a warm blueberry compote; the rare Tartary flour supplies prebiotic fiber, magnesium, and an immune-supporting compound called Hobamine tied to slowing aging.

From The Young Forever Cookbook

Himalayan Tartary Buckwheat and Berry Pancakes

Prep: 10 min
Cook: 15 min
Total: 25 min
Yield: 2 to 4 servings
Category: Breakfast

Nutrition (estimated)

per 1 stack with compote

Calories: 460 kcal
Protein: 15 g
Fat: 26 g
Carbs: 45 g
Fiber: 8 g
Sugar: 18 g
Sodium: 380 mg

Ingredients

1.5 cups almond milk
2 tsp lemon juice or apple cider vinegar
0.75 cup Himalayan Tartary buckwheat flour
1 cup almond flour
1 tsp baking powder
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp kosher salt
2 large pasture-raised organic eggs
2 tbsp maple syrup
1 tsp vanilla extract
2 cups fresh or frozen blueberries
0.5 cup water
0.25 cup orange juice
1-2 tbsp maple syrup or honey (optional)
Grass-fed unsalted butter for cooking
0.25 cup coconut or dairy-free yogurt

Himalayan Tartary Buckwheat Blueberries

Instructions

Preheat oven to 325°F; set a wire rack on a lined baking sheet.
Mix 1 cup almond milk with lemon juice; rest 5 min. Whisk buckwheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt. Stir in eggs, almond milk mixture, maple syrup, and vanilla (add up to ½ cup more milk if too thick).
Simmer all compote ingredients 5–10 min, mashing berries lightly; set aside.
Cook ¼-cup scoops of batter in buttered pan over medium heat, 1–2 min per side until golden. Keep warm in oven.
Serve stacked with berry compote and yogurt.