Author Notes
They're vegan and gluten free, but you wouldn't know if I didn't tell you. Which I just did. —i
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Ingredients
- Meyer Lemon Spelt Pancakes
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2 cups
spelt flour
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1 3/4 cups
soy milk or other non-dairy milk
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2 teaspoons
baking powder
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2 teaspoons
baking soda
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1
Meyer lemon
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2 tablespoons
sugar
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1 tablespoon
vegetable or liquid coconut oil
- Blueberry Compote
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2 cups
frozen blueberries
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1
lemon
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2 tablespoons
sugar
Directions
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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.
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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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