I make these pancakes all the time. They are the best, richest, and most delicious blueberry pancakes! They're a great way to greet the weekend - hello, pancake morning! The blueberry compote is optional, because we have blueberries in the pancake batter already. But it's a double helping of antioxidants and delicious, so I'd recommend it!
These are also fabulous to serve at a brunch, because you can make them as guests start arriving and serve them piping hot.
Do all your friends always congregate in the kitchen when you have them over for a meal? Mine do. I always try to set out appetizers in the living room to encourage them to mill about in what I consider the more comfortable space. But, the whole reason people come over is to see you, so I guess they figure they should hang out where you are.
I always shoo them out for that last minute or two before I put things on the table though...don't need them to see that I'm touching the butternut squash with my fingers as I plate it! Or in this case, perfectly stacking pancakes.
I have such a fondness for pancakes, because they are really dessert for breakfast. But, you can feel good about these because: almond milk and blueberries! The blueberry compote also doesn't contain much sugar and, in fact, you could leave it out altogether. It's a pretty zingy (read: slightly sour) topping, but it mixes incredibly well with the maple syrup - the two balance each other perfectly.
Coconut Almond Milk Pancakes with a Blueberry Compote
Makes 4 servings (4 pancakes each)
2 cups blueberries**
1 cup water
2 tablespoons brown sugar or honey, optional
Zest of 1 lemon
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoons salt
2 tablespoons honey
2 cups coconut almond milk
1 tablespoon coconut oil
1 1/2 cups blueberries*
Maple syrup, optional
Add the blueberries, water, and sugar to a small sauce pan over medium-high heat. Stir to combine and let simmer for 30 minutes. Lower the heat if the mixture is boiling. Remove from heat and stir the lemon zest into the mixture.
Meanwhile, whisk the flour, baking powder, and salt together in a large mixing bowl. Whisk the honey, almond milk, coconut oil, and eggs together in a separate medium size mixing bowl. Then add the wet ingredients to the larger mixing bowl and stir to combine. Do not overwork the batter, small lumps are okay.
Heat a frying pan or griddle over medium heat. Measure 1/4 cup of the pancake batter and pour onto the hot pan. Drop 8 -10 blueberries on each pancake. Flip when pancake is covered in bubbles. Continue till all the batter has been used.
Serve piping hot with blueberry compote and, if you wish, maple syrup.
*I used fresh blueberries for the pancake batter as they stay together better in the batter. You can use frozen, but sometimes they are moist and will dye your batter blue.
**I used frozen blueberries for the compote. They're picked at the height of the season and always taste great. They're also cheaper!
The pancake recipe was inspired by this one from Silk.