Lemon Poppyseed Pancakes with Berry Compote
Ingredients
- Berry Compote:
- 1 c. chopped frozen strawberries
- 1 1/2 c. frozen blueberries
- 1/4 c. water
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cinnamon
- 1 tsp. cornstarch
- 1 tbsp. lemon
- 1 tsp. lemon zest
- 1 tsp. vanilla
- 2 tbsp. raw sugar
- Lemon Poppyseed Pancake:
- 3/4 c. whole wheat flour
- 1 c. oats, (use whole oats or oat flour)
- 3 Tbsp cornstarch
- 2 tsp. baking soda
- 2 tsp. poppy seed
- 1 tsp. salt
- 3 Tbsp maple syrup
- 3 eggs
- 2 tsp. vanilla
- 3 Tbsp lemon
- 1 tsp. lemon zest
- 1 c. almond milk
- 4-6 Tbsp coconut oil
Instructions
- For the compote, in medium sauce pan, add water, vanilla, lemon juice and zest, and berries. Stir until defrosted and warm. Add remaining dry ingredients. Stir until liquid thickens. Keep warm and set aside.
- For the pancakes, in large bowl, combine dry ingredients and stir. Add remaining wet ingredients and mix.
- Heat 2-3 tsp. of coconut oil on pan. On medium heat, pour 1/4 c. batter onto pan, allowing it to cook in the hot oil (this makes the edges crispy and golden). Flip pancake over when small bubbles arise.
- For best flavor, serve immediately, while pancakes are crisp and compote is warm. Top with compote, maple syrup, and butter if desired.