Name: Vegan Gluten-Free Pancakes with Maple Blueberry Compote
Yield: Makes about 12 Pancakes
Cuisine: American
Ingredients: 2 tsp chia seeds or poppy seeds; 1½ tsp kosher salt; ½ tsp cinnamon; 2¼ cups/540 ml coconut milk; ½ cup + 2 tbsp/150 ml canola oil; ¼ cup/60 ml maple syrup; 1 tbsp vanilla extract; 1½ cups/125 g Huckleberry Gluten-Free Flour Mix; 3 tbsp maple syrup; ¼ cup/20 g cornmeal; ¼ cup/20 g almond flour; 1½ tsp baking soda; 1½ tsp baking powder; 2 tbsp flax seed meal; 1 cup/150 g fresh blueberries

Preparation info

Makes about
12
Pancakes

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

These pancakes are both satisfying and decadent; two qualities that can be hard to come by when you’re eating gluten-free and vegan. My family and I eat these often and never feel deprived. Feel free to use different fruits in the compote and substitute homemade Almond Milk for the coconut milk.

Ingredients

Compote

1 cup/150 g fresh blueberries
3 tbsp maple syrup

Method

To make the compote: Combine the blueberries and maple syrup in a small saucepan over medium-high heat until the berries start to burst a little. Set aside over low heat.
To make the batter: Combine the flour mix, almond flour, cornmeal, baking powder, baking soda, flax seed meal, chia seeds, salt, and cinnamon in a large bowl.
Add the coconut milk, c