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Prep time
10 minutes
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Cook time
10 minutes
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Makes
4 pancakes
Author Notes
I often make my pancakes with a mixture of both all-purpose and whole-wheat flour, to get the best of both worlds – the lighter texture of all-purpose and the nuttier and heartier flavour of whole-wheat. I used a non-dairy coconut milk yogurt for these, as that’s what I usually have at home, but you can use any kind you like best. If you use a thicker yogurt, you may need to add a bit of extra almond milk to thin out the batter. —Justine C.
Ingredients
- For Compote:
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1 cup
fresh or thawed frozen raspberries
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1 tablespoon
chia seeds
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1/2
clementine, juiced
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1 teaspoon
maple syrup
- For Pancakes
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3/4 cup
all-purpose flour
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1/2 cup
whole-wheat flour
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2 tablespoons
cane sugar
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
sea salt
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1/2 cup
unsweetened yogurt (vegan, if preferred)
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1/2 cup
unsweetened almond milk or water
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1 teaspoon
vanilla extract
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3 tablespoons
mild olive oil or neutral flavored oil, plus more for pan
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maple syrup, for serving
Directions
- For Compote:
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Mash the raspberries with a fork, then combine with the chia seeds, clementine juice and maple syrup.
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Set aside at room temperature for at least 10 minutes, whisking occasionally to make sure the chia seeds don't clump together.
- For Pancakes
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Preheat oven to 200° Fahrenheit, and place a baking sheet inside.
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In a large mixing bowl, whisk together the flours, sugar, baking soda, baking powder and salt.
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In a small bowl, whisk the yogurt, milk, vanilla and oil until combined.
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Make a well in the centre of the dry ingredients, then pour in the yogurt mixture. Whisk until just combined, being careful not to over whisk. The batter will be quite thick.
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Fry pancakes in a preheated oiled frying pan over medium-low heat, about 2-3 minutes per side. Keep in mind that because the batter is quite thick, you may need to spread it out a bit with a spoon as soon as you add it to the pan. Keep cooked pancakes warm in the oven while you cook the rest, being sure to add a bit of oil to the pan between pancakes. I like to use a bit of paper towel to spread the oil across the pan, but be very careful if you decide to do this, because the pan and oil will be very hot!
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Once all the pancakes are ready, serve with the compote and maple syrup, and enjoy!
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