My son has declared these to be “dangerously delicious.” He couldn’t stop eating them. I’m not sure if that was because of the lemony pancake stuffed with blueberries, or the sweet, warm blueberry compote. Or maybe it was that dollop of Greek yogurt we added that sent them over the top.
Whatever it was, they were yummy. My mouth is watering just thinking of them. I may have to make some more this weekend! The good news is the compote can be made several days in advance. Just cover and refrigerate. Then reheat before serving. Oh, and you can make these dairy free and egg free, if you like.
- GF flour mix - 1 cup
- baking powder - 1 Tablespoon
- baking soda - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- coconut sugar (Sucanat, organic cane sugar or honey) - 3 Tablespoons or 1 1/2 Tablespoons agave
- pure vanilla extract - 1 teaspoon
- lemon zest - from 1 lemon
- lemon juice - 1 Tablespoon
- egg or egg alternative - 1 or *1/4 cup
- coconut oil (or another oil of your choosing) - 1 Tablespoon
- milk (of your choosing) - 3/4 cup
- blueberries (fresh or frozen/defrosted) - 3/4 cup
- BLUEBERRY COMPOTE -
- blueberries (fresh or frozen) - 1 1/2 cups
- water - 2 Tablespoons
- coconut sugar (Sucanat, organic cane sugar, or honey) - 3 Tablespoons or 1 1/2 Tablespoons agave
- arrowroot, tapioca flour, or cornstarch - 1/2 - 1 teaspoon (if necessary)
1. Spray or butter a skillet or griddle.
2. In a medium sized bowl measure and whisk together: milk, lemon juice and lemon zest and allow to set for a few minutes while you measure the dry ingredients.
3. In another larger bowl, measure and stir together the following ingredients: GF flour mix, sugar, baking powder, baking soda and sea salt. If using liquid sugar - add in step 5.
4. If using fresh blueberries, add them now and mix them through to separate and coat them with gluten free flour mix. If using frozen, defrost first, but do not add them yet.
5. Now back to the liquid ingredients...To the milk and lemon bowl, add the egg, vanilla, and oil and whisk together.
6. Heat your skillet or griddle.
7. Then add the liquid ingredients to the dry ingredients and stir until blended and no dry bits remain. If you are using frozen/defrosted blueberries, now is the time to gently (unless you want purple pancakes) fold them into the batter. If the batter is too thick to your liking, add a touch more milk.
8. When the skillet or griddle is hot enough (you can tell by sprinkling a few drops of water and listening for the sizzle), spoon the mixture onto the skillet or griddle and cook until it begins to bubble. Turn and briefly cook on the other side.
Serve with the warm blueberry compote (and a dab of Greek yogurt, whipped cream, or a non-dairy topping) OR add a little syrup, and enjoy. Yum! :)
Makes 8 pancakes.
To make the compote:
In a small saucepan on the stove, stir the blueberries, sugar and water together and simmer for approximately 10 minutes. The blueberries will begin to pop and thicken. Serve warm or make ahead of time and reheat.
If, for some reason, it's not quite as thick as you like: Separate the blueberries from the juice by scooping the berries out with a slotted spoon and placing them in a bowl, leaving the juice in the saucepan. To this add 1/2 - 1 teaspoon arrowroot, tapioca flour or cornstarch and bring to a slow boil on the stove, stirring constantly. When it thickens, return the blueberries, mix together, and voila! Perfection.
* To make an egg alternative: Measure 1 Tablespoon chia seeds or ground flax seeds and 3 Tablespoons hot water and mix together. Allow to set until they gel and then add them to the liquid ingredients as you would an egg.