Spring

Meyer Lemon Pancakes with Blueberry Compote

by:
April 25, 2014
Author Notes

They're vegan and gluten free, but you wouldn't know if I didn't tell you. Which I just did. —i

  • Serves 4
Ingredients
  • Meyer Lemon Spelt Pancakes
  • 2 cups spelt flour
  • 1 3/4 cups soy milk or other non-dairy milk
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 Meyer lemon
  • 2 tablespoons sugar
  • 1 tablespoon vegetable or liquid coconut oil
  • Blueberry Compote
  • 2 cups frozen blueberries
  • 1 lemon
  • 2 tablespoons sugar
In This Recipe
Directions
  1. Place a small pot over medium heat and pour in the blueberries, lemon juice, and sugar. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer for 15-20 minutes, stirring often to prevent burning. Once the blueberries have cooked down a bit and a thick sauce has formed, remove from heat.
  2. Whisk all of the pancake ingredients together in a large bowl. Squeeze the Meyer lemon juice in and mix well. Place a pan over medium heat and add a dash of oil to the pan. Pour in batter to desired pancake size and cook for 3-4 minutes on each side, or until golden brown. Top with blueberry compote and maple syrup!

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