Ingredients:
COMPOTE:
1 1/2 cups frozen mixed berries, thawed
1 tbsp raw honey
2 tsp fresh lemon juice
1/2 tsp pure vanilla extract
PANCAKES:
2/3 cup unsweetened plain almond milk, plus additional as needed
1 tbsp finely grated lemon zest plus 1 tsp fresh lemon juice, divided
1 cup brown rice flour
2/3 cup almond four/meal
3 Tbsp Chia seeds
1 tsp banking powder
1/4 tsp Peruvian Pink Salt
2 large eggs, beaten
2 tsp raw honey
Coconut oil cooking spray
Method:
1. In a medium saucepan on medium heat, combine all compote ingredients except vanilla. Bring mixture to a simmer and cook until slightly thickened, about 4 minutes. Stir in vanilla. Cover to keep warm.
2. In a cup, combine 2/3 cup milk and 1 tsp lemon juice. Set aside to curdle, about 3 minutes.
3. In a large bowl, whisk together flours, Chia, baking powder, Peruvian Pink Salt and lemon zest. Make a well in centre of flour mixture and add milk mixture, eggs and 2 tsp honey. Stir until batter forms and almost all of flour is absorbed. If batter is too thick, add 1 to 2 tbsp additional milk to thin it.
4. Mist a large pan with coconut oil spray and heat on medium. Working in batches, drop 1/4 cup portions of batter into pan and spread out lightly with a spatula. Cook util bubbles form on the surface and pancakes are golden on bottom, about 2 minutes. Flip over and cook for 1 more minute, until golden on other side. Repeat with remaining batter, making 12 pancakes total. Serve with compote.
