Eggless Semi Homemade Pancake Recipe
Blueberry Compote Recipe using frozen blueberry
A compote is a fancy word for fruit stew…yes…fruit that is cooked with some added flavors. A simple way to elevate your meal. Fruit of choice, some sugar, water, lemon juice and cornstarch if you are short on time to wait for the compote to thicken, like me! Delicious and totally worth the extra effort.
Pancakes and berry compotes are a favorite at home. When making a blueberry compote, I use frozen blueberries, 1. because they are available year round, 2. I think they make it easier when baking or cooking with them. Fresh blueberries make a great snack!
Since I am pro semi homemade, I use a good eggless pancake mix that will save me time and speed up the breakfast process, pancakes are usually a weekend delicacy, which means I can snooze for a bit before everyone is ready for breakfast. So, find your favorite eggless pancake mix and use it without guilt 😉 ! Even if it is the most/least indecorous thing you will ever do as a mum !
- I have mixed equal portions of eggless buttermilk pancake. mix and eggless multigrain pancake mix, to up the nutritional quotient….no mom guilt is added bonus !
- Adding 2 teaspoons of coconut oil inplace of eggs ensures a fluffy pancake and boosts the good fat, if you believe in the coconut oil health benefits.
- Coconut oil also adds a very unique flavor to these pancakes. Please try it to believe it!
- I love using frozen blueberries, but use fresh ones if you like. As you start to cook them. you will notice that the compote looks thin and runny, due to all the water.
- To help thicken it, cook on low heat until the compote thickens or use cornstarch to speed up the process. Like I did…you snooze, you don’t lose…not this time at least !
- Use butter substitute and non dairy milk to make this Vegan.
- The compote is mildly sweet because we also enjoy it with some maple syrup on the side.
For the pancake :
- Your favorite pancake mix – 2 cups (We freeze leftover pancakes for the following day craving)
- Cinnamon powder – 1/2 teaspoon
- Melted coconut oil – 2 teaspoons (1 teaspoon per cup of pancake mix)
- Vanilla extract – 1/2 teaspoon
- a pinch of salt – optional
- Milk – 1.5 cups (you can use all water too)
- Water – 1/2 cup
**Add all the dry ingredients in a mixing bowl and whisk together. Slowly drizzle in the milk and mix clockwise. **The batter should be well mixed, small lumps are ok. Do not whisk aggressively , we don’t need any gluten to get activated. **Batter will be super thick, now add the water 1 tablespoon at a time and bring it to a thick yet droppable consistency. Since it is whole grain, it will take more liquid than just buttermilk pancakes. ** Now add the vanilla extract and coconut oil and mix gently until it is well incorporated.
** Add some butter to a heated griddle and pour one ladle of the pancake batter. If you have room, add as many as your griddle will hold. ** Cook on medium heat so that the pancakes are cooked well and don’t get brunt. ** Wait till you see small bubbles and notice the top drying out a bit, then flip. ** Once both sides are cooked well, remove to a plate add a small piece of butter on top.
- Frozen blueberries – 1 cup
- Sugar – 1 Tablespoon
- Lemon juice – 1/2 teaspoon
- Cornstarch – 1/2 teaspoon
- Water – 1 Tablespoon
Add all the above ingredients to a saucepan and place it on medium heat. The blueberries will release some water as they begin to cook, but the cornstarch will help thicken it up. Let it cook on medium heat for 5 minutes and then it should be ready. You will see that glaze, which means it is ready. Mash some of the berries if you like or leave them as is. Eat it warm or at room temperature or cold. We like it every which way!
Now, enjoy the fruits of your labor, pun unintentional, with your family over a hot cup of coffee and some breakfast chit chat ! Use any fruit you like – strawberries, peaches, plums, mixed berries, etc.,. Make it your own and enjoy !!
Thank you for stopping by !