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  • Tracey Raye

Last-Minute Blueberry Almond Pancakes

Updated: Jan 31


Ever find yourself in that situation with surprise guests & nothing to serve them for breakfast?

You want to impress, but unless they're craving some leftover lentil curry, your fridge isn’t of much help – how about your pantry?

Do you have almonds? Some form of flour (or something like oats that can be transformed into flour?), baking powder? Maybe even some frozen blueberries or berry of some kind in your freezer?

Well, then you can whip these babies up in a jiffy – and the best part? They cater to almost every diet!

Ingredients:

  • 1 cup flour (spelt/oat/einkorn/buckwheat)

  • 1 tbsp baking powder

  • ¼ tsp salt

  • 1 cup non-dairy milk

  • 2 tbsp coconut oil

  • 1 tsp vanilla extract

  • 2 tbsp sweetener (maple syrup/honey/coconut sugar) -optional

Blueberry Compote:

  • 2 cups blueberries

  • ¼ cup water

  • ¼ cup maple syrup/blended dates or mix in puree of one banana

  • 1 tsp vanilla

  • dash of fresh lemon – optional

Toppings: –optional

  • Toasted almonds – these can be chopped & added to pancake batter if desired (1/4 cup)

  • Lemon zest

  • Almond butter

  • Toasted coconut

  • Maple Syrup

Method:

  1. In a mixing bowl, whisk together all your wet ingredients (milk, oil, vanilla and sweetener). Sift in your flour, salt and baking powder and fold together. Let the batter sit for 5 minutes while you prepare your compote.

  2. Add your blueberries and water to a medium heat saucepan and reduce until soft, thick and gooey. Add your desired sweetener, vanilla and lemon juice as needed.

  3. For the pancakes, heat a frying pan and lightly oil if necessary. Using a ¼ cup measure or ice-cream scoop, scoop your batter onto the pan. Cook for 2-3 minutes either side, or until golden and crispy. Repeat this process until all your batter is used up.

  4. Serve your pancakes with a healthy drizzle of compote, toasted almonds and grated lemon zest or coconut as desired.

These pancakes will last up to 3 days when properly sealed in the fridge. You can also freeze a couple and toast them for a quick breakfast or as desired.

If you have any questions about substitutes, please let me know in the comments below – these pancakes are so adaptable, they can be made to fit into any dietary style: Candida/Gluten-free/Paleo/Sugar-free and I’d be more than happy to help you figure it out.


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©2017 TRACEY RAYE, LONDON