Lemon Poppyseed Pancakes with Blueberry Compote

If I patted myself on the back any harder for this one, I'd tip over.



Slightly Modified a Pancake Recipe by The Viet Vegan | Makes: 8 pancakes| Time: 25 min


Ingredients

1 1/2 cups cashew milk

4 tsp lemon juice

1 1/2 cups Caulipower flour

1 tsp sugar

2 tsp baking powder

1 tsp baking soda

1 pinch of salt

2 tbsp neutral oil

2 Tbsp poppy seeds

Vegan butter for the pan


Instructions

In a bowl/measuring cup, combine cashew milk and 4 tsp lemon juice, and combine then let sit to curdle and thicken to make a vegan buttermilk.


[If you want the blueberry topping, before getting into the pancake recipe, go ahead and start the compote and then come back to the pancakes.]


In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds to get rid of any lumps.


Pour the cashew milk mixture and oil into the flour mixture and whisk until lumpy but most flour is integrated. Let the batter sit for 5 min.


Preheat a griddle to 350F (or a pan to medium heat) and brush an even light coating of the vegan butter. Add 1/4-1/3 cup blobs of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to get the desired shape and even out the batter. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden. Flip and cook for another minute or two until that side is golden as well.


Modified the Compote Recipe by the Food Network | Makes: 2 servings| Time: 20 min


Ingredients

1/2 cups #blueberries

1 tbsp water

1 tbsp sugar

1/2 teaspoons lemon juice


Instructions

Combine 1/4 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. During those 10 minutes, start making the pancakes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

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