Description
Delight in the unique and visually striking Activated Charcoal Pancakes topped with a luscious homemade blackberry compote. These fluffy pancakes feature a hint of earthy flavor from food-grade activated charcoal, balanced perfectly with a sweet and tangy blackberry sauce, making for an unforgettable breakfast or brunch experience.
Ingredients
Scale
For the Pancakes
- 1 cup all-purpose flour
- 1 tablespoon activated charcoal powder (food-grade)
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
For the Blackberry Compote
- 1½ cups fresh or frozen blackberries
- 2 tablespoons maple syrup or honey
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the dry ingredients: In a mixing bowl, whisk together the flour, activated charcoal powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter (or coconut oil), and vanilla extract until smooth.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep pancakes fluffy. Let the batter rest for 5 minutes to allow the baking agents to activate.
- Make the blackberry compote: While the batter rests, combine blackberries, maple syrup, lemon juice, and lemon zest in a small saucepan over medium heat. Cook for 6–8 minutes, stirring occasionally, until the berries have broken down and the sauce is slightly thickened. If desired, add the cornstarch slurry and simmer for an additional minute to thicken. Remove from heat and set aside.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour approximately ¼ cup of batter per pancake onto the pan. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve: Stack the warm pancakes and generously top with the blackberry compote. Enjoy immediately for a striking and delicious breakfast treat.
Notes
- Use only food-grade activated charcoal powder to ensure safety.
- Avoid exceeding 1 tablespoon of charcoal powder to prevent overpowering flavor and potential digestive discomfort.
- The activated charcoal imparts a deep black color and subtle earthy flavor to the pancakes.
- The blackberry compote can be prepared in advance and refrigerated for up to 5 days.
- For vegan variation, substitute buttermilk and egg with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with compote
- Calories: 280
- Sugar: 9g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
