Buckwheat Pancakes with Blueberry Caramel Sauce and Fresh Berries

Cook sugar in a medium saucepan over medium heat without stirring until it begins to turn golden brown around the edges. Once it starts to brown, stir to incorporate the melted and un-melted sugar. Continue to cook, stirring occasionally, until all sugar is melted, and it turns a deep amber color (like an old penny) 6–8 minutes.

Remove pan from heat and carefully add ¼ cup vinegar. The mixture will bubble and seize. Add the berries, return pan to heat, cook, stirring occasionally until the mixture is no longer seized and the berries are softened, 6–8 minutes. Let cool. Leftover sauce can be stored covered in the refrigerator for up to one week.

In a medium mixing bowl, combine almond milk, 2 teaspoons vinegar, maple syrup,1 tablespoon melted coconut oil, and vanilla.

In another mixing bowl, whisk together the buckwheat flour, baking powder, salt, and baking soda. Make a well in the center and pour the wet ingredients into the well. Whisk until smooth with no lumps.

Heat a non-stick griddle or pan over medium heat and grease well with coconut oil. Add ¼ cup batter for each pancake to the griddle once hot. Use the back of a spoon if needed to shape into rounds. Cook until bubbles form on the top and the edges look dry, 2–3 minutes, flip and cook for another 30–60 seconds. Continue until the rest of the batter is used.

Serve pancakes with caramel sauce, fresh berries, and a mint sprig.