Vegan Blueberry Pancakes With Lemon Blueberry Compote

Blueberry Pancakes With Lemon Blueberry Compote

INGREDIENTS:

• 2 cups whole oats
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup plant milk
• 1 ripe banana (I use frozen)
• 1 tbs ACV
• 1 tsp vanilla
• 1 tbs maple syrup
• 1/2 tsp lemon zest
• 1/2 cup frozen wild blueberries 

COMPOTE:

• 2 cups frozen wild blueberries 
• 2 tbs coconut sugar 
• 1 tbs fresh lemon
• 1/2 tsp lemon zest
• 1 tbs water
• 1 tsp corn starch

THE HOW-TO:

• add plant milk and ACV to small bowl and let sit for 3 minutes
• blend oats until flour consistency
• add flour to a bowl with baking powder and sea salt
• blend milk, ACV, vanilla, banana and maple syrup until smooth
• add liquid to dry ingredients and mix until incorporated
• in a pan or griddle over medium heat add 1/4 cup amounts and spread to make small circles
• add 5-8 blueberries per pancake spread evenly
• flip once bottoms are light-medium golden brown
• finished batter 

• for compote add 2 cups frozen wild blueberries to small saucepan with coconut sugar, lemon and lemon zest on medium-high heat
• bring to slight boil and lower to low heat and cook for another 3 minutes then add water with cornstarch to thicken, stir then remove from heat
• top pancakes with compote and maple syrup