Rainy Sundays call for yummy pancakes! And since blueberries are in season, what better way to enjoy them than in super delicious, fluffy Vanilla Oat Blueberry Pancakes with Blueberry Compote and Maple-Yogurt Syrup. The best part….while these pancakes may sound like a treat, they’re actually full of good ingredients.
Vanilla Oat Blueberry Pancakes with Blueberry Compote and Maple-Yogurt Syrup
Ingredients:
- 2 cups oat flour (ground oats)
- 2 cups plain or vanilla plant milk
- 1 small ripe banana, mashed
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp ground vanilla pod (optional)
- Pinch of salt
- 1/4 cup sparkling water (optional)
Plus:
- 16 oz fresh blueberries
- 1 tbsp maple syrup
Method:
- Stir together all ingredients for the pancake batter, and let it sit for at least 20 minutes. Batter should thicken as it sits. Gently stir in sparkling water.
- This makes extra fluffy pancakes.
- You can skip this step, and your pancakes will still turn out great. If needed add an extra splash of plant milk. The batter should be thick but pourable.
- Fold in half of the blueberries, and heat up a non stick skillet.
- Bake pancakes for a 2-3 minutes each side until browned. (I always use a ladle to measure out the amount)
- Flip when you see a few bubbles on the uncooked side. Use low heat to avoid burning.
- For the blueberry compote, simply add blueberries to a small saucepan with maple syrup and heat up until glossy and juicy.
- Serve over pancakes
Happy Sunday everyone 💙 and enjoy!
For the maple yogurt sauce, whisk together some vegan yogurt, maple syrup and vanilla (optional) until smooth.
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
