Recipe: Buckwheat Flour Pancakes with Chia Berry Compote 

Why miss out on good food, when on a healthier journey? Relish an appetizing stack of pancakes with a mouth-watering yet healthy chia seed and berry compote. 

Tips to Remember:

Being gluten-free, a little bit of maida needs to be added as a binding agent to ensure the pancakes don’t break or fall apart.

Serves: 3-4 servings
Total time: 25 minutes 

Ingredients: 

For Pancakes

• 2 cups buckwheat flour 
• ½ cup maida 
• 1 whole egg
• 1/3 cup granulated sugar 
• ½ cup melted butter 
• 1 cup milk at room temperature 
• ½ tsp vanilla extract 
• ½ tsp baking powder 
• 3-4 tsp cooking oil

For Chia Berry Compote 

1. 1 cup any frozen berries of choice (blueberry, raspberry, strawberry etc.) 
2. 2 tsp lemon juice 
3. ½ cup granulated sugar 
4. 2 tsp chia seeds 
5. ½ cup water 

Method: 

1. Mix the chia seeds in a cup of water and keep it aside. Place a saucepan on medium to low heat, add the frozen berries to the pan and gently stir them till they turn soft and mushy.  
2. Now add the granulated sugar and cook well until the sugar melts and creates a syrupy texture. Using a spatula gently mash the berries to form a thick compote. Once the mixture thickens, add the lemon juice and mix well, remove from the flame and keep aside. 
3. To make the buckwheat flour pancakes, take a large size mixing bowl, and add the dry ingredients. Buckwheat flour, maida and baking powder and mix everything well. 
4. Now add the milk gently and keep stirring to avoid forming lumps. Add enough milk to get a cake batter-like consistency. 
5. Add the vanilla essence and melted butter and give it a quick stir. 
6. Take a heavy pan and place it on low heat. Once the pan is hot enough, gently spread some cooking oil over it. Now ladle out some of the pancake batter on the pan. Cover it for a minute until the top of the pancake appears dry. 
7. Gently flip the pancake to cook on both sides. Cook until both sides are golden. 
8. Repeat the same process for the remaining batter. 
9. Stack 2-3 pancakes on a serving plate. Add the swollen chia seeds to the berry compote prepared earlier. 
10. Pour a dollop of the chia seed and berry compote over the stack of pancakes and enjoy hot.