Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote
Servings: 4 servings
Calories:
These Blueberry Lemon Sourdough Pancakes are a delightful addition to your breakfast! While these are gluten-free, oil-free, egg-free, and dairy-free they are absolutely delicious.
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Equipment
- Griddle or waffle iron
- Medium mixing bowl
Ingredients
- 1 cup oat flour try grinding your own flour
- 1 cup gluten free flour mix or AP unbleached flour
- ¼ cup almond flour optional
- ½ teaspoon baking powder as a extra levening boost
- ¾ teaspoon sea salt
- ¼ cup sourdough starter
- ¼ cup applesauce
- 2 teaspoons lemon zest
- 1¾ cups almond milk or any nut milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 3 tablespoons maple syrup or agave
- 1 cup fresh or frozen blueberries
- 1 tablespoon egg replacer + 2 tablespoons water combined
Apple Blueberry Maple Compote
- 1 cup fresh or frozen blueberries
- 2 cups diced apple
- 2 tsps lemon zest
- 1 tbsp lemon juice
- 2-3 tbsp maple syrup or agave
- 1 tsp corn starch slurry
Instructions
- Mix the plant based milk and apple cider vinegar together in a small bowl. Let sit for at least 3 minutes to create a vegan buttermilk. In another small bowl or measuring cup mix egg replacer with 2 tablespoons water and let sit 2 minutes.
- In a large bowl, mix the dry ingredients and set aside.
- In a smaller bowl, mix all wet ingredients then add egg replacer and gently combine.
- Pour the wet ingredients into the dry and mix until combined.
- Let rest for 3 minutes. The batter will be thick and will thicken more as it sits more.
- Turn on and preheat your griddle or waffle maker according to which done level that you want.
- When preheated, use a ½ cup measuring cup, scoop out some batter and pour/spread into the middle. You don’t need to push it to the edges. Close and remove when done.
- Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Cranberry Maple Compote.
Blueberry Apple Compote
- Place peeled diced apples in a pot over medium heat to allow the apples to cook slowly release juices for 3-5 minutes.
- All the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop,. Stir in slurry, and adjust consistency if needed by adding a bit more lemon juice or water as needed. Remove from heat. Allow to cool while cooking the rest of the pancakes or waffles.
- Serve over the pancakes and enjoy!
Notes
- Yields ten 4-inch pancakes or six 6-inch waffles.
- Cut the blueberries in half if large to allow for more coverage and even cooking. This also avoids a big sour POP in your mouth with eat bite!
- It is important to let the batter rest for at least 3-5 minutes as the gluten-free flours need to absorb the liquid to make the batter thick. You may decide you want a thinner batter. If so, simply add more plant-based milk or water 2 tablespoons at a time.
- To crisp up the pancakes or waffles, remove each and place on a wire rack positioned over a baking sheet and pop in your oven or toaster oven on "warm" or 200F/95C to keep warm and crisp them up.
- Store completely cooled leftovers in freezer bags and reheat in a toaster or toaster oven.
