Oat Pancakes with Blueberry Compote
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Ingredients
OAT PANCAKES INGREDIENTS
- 2 cups oat or regular flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp. flax meal
- 1 1/2 - 2 cups skim or low fat milk
- 2 Tbsp. apple cider or white vinegar
- 2 Tbsp. canola oil
BLUEBERRY COMPOTE INGREDIENTS
- 3 cups blueberries (fresh or frozen)
- 1 cup water
- 1/4 cup sugar
- 1 1/2 Tbsp. cornstarch (dissolved into 3 Tbsp. water)
- 1/2 tsp. vanilla
Instructions
OAT PANCAKE DIRECTIONS
- In a medium bowl, mix flour, baking powder, baking soda and flax meal.
- Whisk milk, vinegar and oil into dry ingredients. Add a bit more milk if mixture is too thick.
- Allow batter to sit for at least 10 minutes.
- Heat a non-stick sauté pan over medium-high heat.
- Ladle batter onto pan and cook until most bubbles break on surface of the pancake. Flip and 2 – 3 minutes or until pancake continue to cook for is golden brown.
BLUEBERRY COMPOTE DIRECTIONS
- Place half of the blueberries in a small saucepan. Add water and sugar. Cook on medium-high until mixture comes to a low boil and blueberries begin to break apart.
- Add dissolved cornstarch. Bring mixture to a boil. Then, simmer on low heat for 2 – 3 minutes or until sauce reaches desired consistency. Stir in water if mixture gets too thick.
- Remove from heat. Add remaining blueberries and stir gently.
- Serve warm or cold.
Video
Notes
Use this as a tasty and lighter alternative to syrup on your favorite pancakes and waffles!
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