Saturday, March 17, 2012

Rhubarb compote over buckwheat pancakes

Since fruit bloats me (fructose intolerance) I was looking for something fruitlike to satisfy a craving...rhubarb is related to buckwheat so I gave it a try. It is technically a vegetable. The results were wonderful!

I found frozen rhubarb, nothing added, in my grocery store. I simmered it with real maple syrup. Ladled over my buckwheat pancakes, it made for a wonderful breakfast!


1 cup GF organic buckwheat flour

2 tab. arrowroot starch

1 tab. baking powder

sea salt


1/2 cup sunflower seed milk

1/2 cup water (more or less for thickness preference)


2 tab. olive oil

Let rest for 10 minutes then cook on a lightly greased griddle. Flip. ENJOY!

No comments: