Vegan almond flour pancake stack with blackberry compote delights!
A delicious stack of vegan pancakes made with almond flour, topped with a sweet blackberry compote.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 cups blackberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix almond flour, baking powder, and salt.
- In another bowl, whisk together almond milk, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Heat a non-stick skillet over medium heat and pour in batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- For the compote, combine blackberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook until the blackberries break down and the mixture thickens.
- Serve pancakes topped with blackberry compote.
Notes
- Make sure to use gluten-free baking powder if needed.
- Adjust sweetness of the compote according to taste.
- Store leftover compote in the refrigerator for up to a week.
Nutrition
- Serving Size: 2 pancakes with compote
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg