Paleo Pancakes and Blueberry Compote

paleo pancakes with blueberry compote
2 eggs
3 tbsp hemp milk (or nut milk)
1 tsp coconut sugar
2/3 cup almond flour
3 tbsp arrowroot or tapioca flour
1/4 cup ghee
1/4 vanilla bean (optional)
Maple syrup on the side
Seeds and nuts of choice for topping
Makes 3 large pancakes. Spray non-stick saute pan with avocado oil spray and start heating it to medium high heat. Mix ingredients together in a bowl. Pour the batter into the heat with a ladle, one ladle-full at a time. Add as many pancakes that will fit in your pan with about an inch in between them. Once the batter develops bubbles at the top of the batter it is time to flip them. This will be around 5 minutes. Flip to cook a few more minutes until batter is fully cooked. Add toppings of choice.
I paired it with a blueberry compote, directions below:
I used a cup of frozen blueberries and cooked them down in a small saucepan with a tbsp of water on medium heat. Stir until the blueberries are beginning to pop open naturally at which point I used my spoon to press down to open the others. It makes this beautiful blueberry sauce you can put on anything. Add some maple syrup to this to make it more of a jelly flavor.

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