Lemon Poppyseed Spelt Pancakes with Blueberry Chia Compote

Vegan, Soy Free
Serves 2-3

Prep time: 20 minutes
Cook time: 10-15 minutes
Cost: $8.75


Blueberry Chia Compote
2 tbsp water
2 tbsp maple syrup
1.5 cups frozen blueberries
1 tbsp chia seed

Lemon Poppyseed Pancakes
1 cup spelt flour
2 tbsp whole wheat flour
1.5 tsp baking powder
1.5 tbsp poppyseeds
1 flax egg (1 tbsp ground flax+3 tbsp water, soaked)
2 tbsp melted coconut oil
2 tbsp maple syrup
3/4 cup almond milk
2 tbsp lemon juice
1 tbsp lemon zest

Begin by preparing the flax egg by mixing ground flax seed with water.  Set aside.

Prepare the blueberry compote by adding all ingredients to a small saucepan over medium heat.  When the mixture begins to bubble, lower the heat slightly and simmer for 10-15 minutes.  Make sure to use a wooden spoon to help break down the blueberries.  Don't mash the blueberries though, you still want to leave most of the blueberries in tact.  Once a nice compote forms, set aside to cool slightly.

Heat griddle over medium heat and spray with non-stick spray.  In a medium bowl, mix all dry ingredients including poppy seeds.  Add all wet ingredients and stir to combine.  The batter will be slightly thin; not too thick.  Pour 1/2 cup of batter on the griddle and let cook for 3-4 minutes until the edges brown and bubbles start to form.  Flip pancakes and cook for 3-4 minutes on the other side.  When both sides are slightly browned, remove from griddle, top with blueberry compote and enjoy! 


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