Bart's Recipes
Add the buckwheat flour, egg, almond milk, a pinch of cinnamon, and baking powder to a mixing bowl. Whisk together firmly until you have a smooth batter without lumps. Let the batter rest on the counter for a few minutes.
Heat a small amount of coconut oil in a skillet over medium-high heat. Pour small portions of batter into the pan to form the pancakes. Cook them on one side until the top becomes dry and bubbles form, then flip them over and cook the other side until golden brown. Meanwhile, add the frozen mixed berries to a small saucepan over low heat. Warm the berries slowly and stir regularly until the liquid releases and the mixture forms a soft compote.
Stack the cooked buckwheat pancakes on a plate. Spoon the warm berry compote over the stack. Finally, distribute the almond butter over the warm dish and serve immediately.
