HTB Pancakes with Cranberry Ginger Compote

These cozy buckwheat pancakes bring warm holiday flavor to the breakfast table with cinnamon, ginger, clove, banana, and Himalayan Tartary Buckwheat Flour. A bright cranberry-orange compote adds a sweet-tart finish, while Greek yogurt and candied ginger make every stack feel extra festive.

For anyone interested in baking with buckwheat flour, this recipe is an easy way to work HTB into a familiar breakfast favorite. The flour adds a subtle earthy note that pairs beautifully with warm spices and fruit. These gluten-free buckwheat pancakes with cranberry compote make a flavorful choice for holiday brunch, weekend mornings, or any cozy breakfast spread.

Yield: About 8–12 mini pancakes, depending on size. HTB Holiday RecipesFINAL

PANCAKE BATTER

• 3 organic eggs
• 1/4 cup Himalayan Tartary Buckwheat Flour
• 1/2 ripe banana
• 1 cup unsweetened almond milk
• 2 tablespoons Greek yogurt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/2 teaspoon clove powder
• 1 tablespoon coconut sugar
• 1 teaspoon ginger powder
• 1 tablespoon coconut oil, for frying

CRANBERRY ORANGE COMPOTE

• 1 cup cranberries, fresh or frozen
• 1/4 cup fresh-squeezed orange juice
• 1 tablespoon coconut sugar
• 1/4 cup candied ginger
• 1/2 cup water

GARNISH

• 1 tablespoon Greek yogurt
• Candied ginger pieces
• Cinnamon, optional

METHOD

1. Heat a pan or griddle over low-medium heat.
2. Add the eggs, HTB flour, coconut sugar, banana, spices, and baking powder to a blender or stand/hand mixer. Process until creamy.
3. Add the almond milk a little at a time, using up to 1 cup if needed. The original recipe notes that nearly 1/2 cup was used.
4. Add about 1/2 teaspoon coconut oil to a skillet and heat.
5. Scoop the batter into small pancakes using a large spoon or scoop.
6. Cook for 2–3 minutes over medium heat, until bubbles appear on top.
7. Flip and cook for about 2 minutes more. Transfer to a bowl and keep warm in the oven. Repeat with remaining batter.
8. For the compote, add cranberries, orange juice, coconut sugar, candied ginger, and water to a small pot. Bring to a boil.
9. Reduce heat to medium-low and simmer for about 10 minutes, or until it reaches the desired consistency.
10. Serve pancakes topped with cranberry compote and garnish with yogurt, candied ginger pieces, and cinnamon.