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Buckwheat Cacao Pancakes With Raspberry Compote

This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients.

Pancakes are comfort food, and this version is both energizing and mood boosting. With ample fiber and magnesium, these pancakes are great for mental health. Using cacao nibs brings all the benefits of chocolate and just a trace of sugar; instead, we’ve added banana for sweetness (and potassium). Buckwheat flour is gluten-free and has 10 times more magnesium than white flour.


  • Makes 12 servings
  • Prep Time 15 minutes, plus five minutes to allow batter to rest
  • Cook Time 20 minutes



  • ½ lb. fresh or frozen raspberries
  • 1 tbs. lemon juice
  • 1 tbs. maple syrup
  • ¼ tsp. pure vanilla extract
  • 2 tsp. chia seeds


  • 1 ripe banana
  • 1 cup whole milk (or non-dairy milk)
  • 1 tbs. fresh lemon juice
  • 1 tbs. maple syrup, plus more for serving
  • 1 tbs. avocado or coconut oil, plus more for cooking
  • 1 large egg, whisked
  • 1 tsp. pure vanilla extract
  • 1 cup buckwheat flour
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • ½ cup cacao nibs


To make the compote, add the raspberries, lemon juice, maple syrup, and vanilla extract to a small saucepan and bring mixture to a boil over medium-high heat. Stir often. Reduce heat to medium-low. Keep stirring and use a fork for whisk to mash the fruit. When it has reduced by about half and is quite thick, turn off the heat, stir in the chia seeds and set aside to cool.
To make the pancakes, in a medium bowl, use a fork to mash the banana thoroughly. Stir in the milk and lemon juice and allow to sit for at least 10 minutes to create your own buttermilk. (Alternatively, you could replace the milk with buttermilk and skip the lemon juice.)
Stir the maple syrup, avocado oil, egg, and vanilla into the banana mixture.
In a separate large bowl, whisk together buckwheat flour, baking powder, and salt.
Stir wet ingredients into dry until just mixed. (Too much stirring will make the pancakes tough.) Let the batter rest for five minutes.
Warm a large skillet over medium heat. Add 1 tablespoon avocado oil and swirl to coat the pan. Use a ¼-cup measuring cup to add pancake batter to the skillet; sprinkle each pancake with cacao nibs. Flip when bubbles form and then pop on the pancakes; three to four minutes. Cook until the second side is golden brown, one to two minutes. Repeat until you’ve used all the batter.
Top with compote and serve with maple syrup and butter as desired.

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