Ingredients
Pancakes
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1 Cup (170g) nodo self raising flour
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2 Tbsp sugar
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1 Free range egg
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1 Tsp vanilla paste
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1/4 Cup oil of choice or melted butter
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¼ Tsp xanthan gum
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¾ Cup milk
Blueberry Compote
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2 Cups frozen blueberries
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¼ Cup maple syrup
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1 Tablespoon fresh lemon juice
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½ Teaspoon vanilla extract
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1 Teaspoon corn flour
Directions
Pancakes
In a medium bowl, whisk together the flour, sugar, and xanthan gum.
In a separate bowl, whisk the egg, vanilla, oil, and milk until well combined.
Pour the wet ingredients into the dry and stir until just combined — be careful not to overmix.
Pour pancake batter onto a heated pan – makes approximately 6 pancakes
Blueberry Compote
In a small saucepan, combine 1 cup of the blueberries with the maple syrup, water, lemon juice and vanilla, then bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally.
In a small cup, mix corn flour with 1 tbsp of water to form a smooth slurry, stir the mix into the blueberries.
Add the remaining 1 cup of blueberries and cook for a further 8 minutes.
Remove from heat - the mixture will thicken and become beautifully jammy as it cools.
Recipe Note
Serve pancakes with blueberry compote and double cream. Enjoy!!
