Lazy Saturday mornings just aren’t the same without a plate of pancakes and a good (emphasis on good here) cup of coffee. Finding a recipe for vegan, gluten-free pancakes that both look amazing and taste great was a bit of a challenge at first.
We found recipes that were so thin they were more like crepes than pancakes. Other recipes tasted like you were eating nothing but flour. Then we came across a recipe from Bob’s Red Mill that was pretty close to what we were looking for. A few adjustments here and there, and voila! Perfect pancakes.
Usually we make these by adding banana inside the batter and slathering them with lots of organic maple syrup. Or cover them in peanut butter, or applesauce, or add some raw cacao, or… You get the idea. There are more ways to create different flavors combinations than I can list. Below is the recipe for the blueberry compote. I will post the recipe for the pancakes soon! Enjoy!
What you’ll need for the blueberry compote:
- 1 pound of fresh, organic blueberries
- 1 tsp corn starch
- 1 tsp tapioca starch
- 1/8 to 1/4 cup organic maple syrup (depending on taste)
Place 1/4th of the blueberries in a saucepan over medium-high heat. In a separate mixing bowl, mix the corn starch and tapioca starch with 1-2 TBSP water. It should resemble a thick paste.
Macerate the blueberries in the saucepan with a potato masher or a fork. Add the starch paste to the liquid. If too thick, add a teaspoon or two of water. Bring the mixture to a slow boil, then turn the heat down to simmer.
Add the remaining blueberries and stir until the whole berries begin to swell and burst. Remove from heat and add the maple syrup. Stir until the berries are well coated.