Lemon Zested Pancakes with Wildberry Compote
Prep time
Cook time
Total time
Author: Kim Van Dunk
Ingredients
Lemon Zested Pancakes:
- ½ cup gluten-free rolled oats (not quick)
- ¼ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- 2 cups sorghum flour
- Zest of 1 organic lemon
- Juice from 1 lemon (about 3 tablespoons)
- 2 teaspoons pure lemon extract
- 2 cups So Delicious Dairy Free Unsweetened Vanilla Almond Milk
Wildberry Compote:
- 2 cups wild blueberries
- Juice of 1 lemon
- ¼ cup granulated sugar
- 1-2 teaspoons tapioca starch
Garnish:
- Fresh lemon zest
For Pan:
- Coconut oil
Instructions
- Place all of the dry ingredients for the pancakes into the bowl of a standmixer fitted with a paddle attachment. Put the mixer on low; gradually pour in the almond milk. Add in the lemon extract and lemon juice. The batter will begin to bubble due to the reaction of the lemon juice with the baking soda. Increase the speed of the mixer to medium and mix for 1 minute, scraping the sides if needed. Allow the batter to rest for 2 minutes.
- Place the blueberries, lemon juice, sugar, and 1 teaspoon tapioca starch into a saucepan. Warm over low-medium heat, being sure to stir frequently. Cook for 5-7 minutes. If the berries yield a lot of juice and the liquid is not thickening, stir the remaining teaspoon of tapioca starch with 1½ teaspoons of water and add to the pot.
- Heat a skillet or a griddle. Grease with coconut oil. Drop 1 tablespoon of the batter onto the heated surface. For larger pancakes increase the batter to 2 tablespoons. Cook for 1-2 minutes, until bubbles begin to form. Flip and cook for another 1-2 minutes.
- Top with some compote and additional lemon zest.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=198332