These are quick and easy pancakes that you can make in the blender. These are a gluten-free option made with oat flour, but you could swap out for whole wheat flour if you prefer. Making them in the blender makes less cleanup and allows you to pour the batter into the pan without scooping out the batter. Win, win! I don’t know about you, but there is always a batter trail from the bowl to the pan when I make pancakes. I am pretty sure there is batter running down the side of my stove from my messy pancake making.
The blueberry lemon compote makes these pancakes. Seriously, make the compote to go on top. You won’t regret it.
Lemon Poppyseed Pancakes:
2 cups oat flour, store-bought or homemade
1 ¼ cups milk
1T poppy seeds
2 tsp baking powder
1 tsp vanilla extract
Zest and Juice of 1 large lemon or 2 small lemons
Blueberry Lemon Compote:
2 cups blueberries, frozen or fresh
½ cup water
1T chia seeds
Juice of a half lemon
In a saucepan, combine your compote ingredients, except the lemon juice. Bring to a low simmer, stirring consistently. Allow to cook on medium-low for about 10 minutes until blueberries start to pop and it starts to thicken. Use a potato masher or the back of a spoon to mash the blueberries down. Turn off the heat. Stir in the lemon juice, then allow to sit until you are ready to use.
Combine your pancake ingredients in a blender except for the poppy seeds. Blitz everything together until you have a smooth batter. If the batter is too thick, add a bit more milk. Once everything is well combined, stir in the poppy seeds.
Preheat a non-stick pan for your pancakes. Pour the batter onto the pan into the desired size of pancakes. Flip when you see the edges begin to cook. The batter is thicker than regular flour pancakes due to the oat flour. They don’t take too long to cook on either side. Cook each side until they get a light brown color.
The pancake batter can get thicker as it sits, so add a splash of milk if needed.
Plate up your pancakes and top with the blueberry lemon compote. Top with maple syrup as well, if desired.
Save any leftover compote in the fridge. The leftovers can be used on any leftover pancakes, on ice cream, or stir into some oatmeal.
Make this blueberry lemon compote for all kinds of things. It is so yummy and also works as a chia jam.
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