I saw this recipe from the Minimalist Baker and decided I had to veganize it. In a word…Delicious! My pictures do not do it justice, I almost didn’t post it but decided what the heck. Take a look at the original recipe and you’ll understand why I just had to attempt this recipe.
And, is so happened I just received a whole bag full of oranges & lemons that needed to be used and also had a bag of frozen organic blueberries from summer in the freezer ready to go. I’d say this recipe appeared at the perfect time.
I love synchronicity like that, don’t you! I was all set and ready to go….away I went, off to the kitchen….my kitchen of love. :)
Sometimes it’s good to change things up and this blueberry compote with the addition of oats to the batter was a welcome change!
For more pancake inspiration, try these other pancake recipes:
- Best Healthy Vegan Pancakes
- Pumpkin Spice Pancakes
- Lemon Chia Seed Pancakes
- Cinnamon Applesauce Pancakes
- Buckwheat Pancakes
SPELT & OAT PANCAKES + BLUEBERRY COMPOTE
- 1 cup spelt flour
- 1/2 cup oats (old fashioned or quick oats)*
- 1 tablespoon sugar (coconut, raw or pure cane sugar)
- 2 teaspoons baking powder
- pinch of salt
- 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar)
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
- 1 teaspoon vanilla
- 1 1/2 tablespoon coconut oil, melted or grapeseed oil
- 1 cup blueberries (frozen or fresh)
- zest of one lemon or orange
- 2 – 3 tablespoons lemon or orange juice
- 2 teaspoons sugar (coconut, raw or pure cane sugar)
If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!
Compote: Place small saucepan over medium heat. Add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.
Pancakes: Preheat griddle or pan to medium heat. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.
Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes…bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Makes about 8 small pancakes.
Serve: Serve warm with blueberry compote and pure maple syrup.
Serves 2 generously.
If you don’t care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller.
I have made the compote with lemon and orange juice and zest. Both ways were equally delicious!