These wild blueberry pancakes are delicious and healthy! They are vegan and gluten-free. Wild blueberries are high in vitamins, minerals, micronutrients, fibre, and 2x the antioxidants of cultivated blueberries, thanks to their higher concentration of flavonoids.
Ingredients
Recipe yields 10 medium pancakes
Ingredients for the pancakes
1 cup almond flour
1 1/2 cup gluten-free flour blend
1 tsp baking powder
1/4 tsp cinnamon
2 tbsp coconut sugar
1/4 tsp salt
1/2 cup coconut yogurt (dairy-free)
1/2 cup unsweetened almond milk
1 tsp vanilla extract
1 tbsp maple syrup
1/2 cup wild blueberries, frozen (you may also use fresh wild blueberries)
Ingredients for the wild blueberry compote
3 cups wild blueberries, frozen (you may also use fresh wild blueberries)
1/2 cup wild blueberry juice (or any berry juice)
2 tbsp maple syrup
1 tbsp freshly squeezed lemon juice
1/4 tsp cinnamon
1 tsp vanilla
pinch of salt
Preparation
Preparation for the pancakes
In a medium bowl, add all the ingredients except for the blueberries. Whisk all the ingredients until you have a smooth batter. Fold in the blueberries, set aside.
Preparation for the compote
In a medium-wide pan, add all the ingredients and stir to combine. Cook on medium-low heat until the blueberries have softened, about 10-12 minutes. Note- if you don't have any berry juice, you can replace it with water. You will have to add more maple syrup.
While the blueberry compote is cooking, grease a non-stick pan or griddle with coconut oil or vegan butter and heat over medium heat. With an ice-cream scooper, scoop the pancake batter and cook 3-4 pancakes at a time, flipping them over when you see bubbles form on the edges of the pancakes, about 2-3 minutes per side.
I like to serve my pancakes topped with blueberry compote, maple syrup, a dollop of coconut yogurt, and sliced almonds.
ENJOY!
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