Buckwheat Pancakes, Blackberry Compote, Candied Orange Cream

I definitely stole the general idea of this meal from a friend who ate something similar for dinner earlier. Sometimes the best meals come from others inspirations!

Soft buckwheat pancakes smothered in tart homemade blackberry sauce and sweet cream tossed with candied orange peel.

Buckwheat Pancakes
1 cup oat milk
1 tsp white vinegar
3 tbl coconut oil, melted
1/2 cup buckwheat flour
1/4 cup ap flour
2 tbl cane sugar
1 tbl baking powder
1/2 tsp salt
1 tbl orange zest
canola spray

Combine the oat milk, vinegar and coconut oil in one bowl. Combine the flours, sugar, baking powder, salt and zest in another. Whisk the dry into the wet in 2 additions, whisking until smooth. Use a quarter measuring cup to portion out equal sized pancakes. Heat a large saute pan or griddle pan, grease and cook over medium heat until golden brown on both sides.

Blackberry Compote
6oz fresh blackberries
3 tbl cane sugar
1 tbl cornstarch
1/4 tsp vanilla extract
Toss the berries, sugar and cornstarch together and sit for 5 minutes. Add the berries plus any remaining juice in a small pot. Over medium high heat, cook the berries until they start breaking down. Add 1/4 cup of water and bring to a low simmer. Simmer for 5 minutes, remove from heat and add the vanilla. Serve warm.

Candied Orange Cream
1 orange
1/4 cup cane sugar
1/4 cup water
1/2 cup vegan cream cheese, softened
2 tbl powdered sugar
1/4 tsp vanilla extract

Peel the orange zest off the orange in large strips. Make sure there is no white pith on the strips. Combine the zest, sugar and water in a small pot. Bring to a boil and boil for 15 minutes until thick and syrupy. Remove the zest from the pot and cool in the fridge for 10 minutes. Remove and chop into small pieces.
Combine the cream cheese, powdered sugar and vanilla into smooth. Stir in the candied orange.