With Autumn breezing in and a busy schedule ahead, it is important to find time for yourself. What better way than by making delicious and nutritious lemon pancakes with blueberry compote. This light and fruity dish is the perfect excuse to have a lazy Sunday morning in, or a fun-filled brunch with friends.

Made with Linwoods Flaxseed, the recipe is plant-based, full of natural fibre, and easy to put together in just 20-minutes. Paired perfectly with a blueberry compote, this combination is a delicious and healthy way to start the day.

 

Lemon Pancakes with Blueberry Compote

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2 (approx. 8 pancakes)

Ingredients

Blueberry Compote
250g frozen blueberries
2 tsp maple syrup
½ tsp vanilla extract
1 tsp cornstarch + 2 tsp water mixed

Pancakes
2 tbsp Linwoods Milled Flaxseed + 3 tbsp lemon juice
1 heaped tsp lemon zest
140g apple puree
140ml almond milk
1 tbsp maple syrup
2 tsp baking powder
140g oat flour

Directions

 

  1. Mix together the lemon juice and flaxseed for the pancakes and set to one side for 10 minutes.

  2. Add the blueberries, maple syrup and vanilla to a pot. Bring to the boil, reduce to a simmer and then stir through the cornstarch mixture. Leave to thicken for a couple of minutes. Set to one side.

  3. Whisk together the lemon zest, apple puree, almond milk, and maple syrup in a bowl.

  4. Add the flaxseed egg, baking powder and oat flour. Set to one side for 5 minutes to thicken.

  5. Cook 2 – 3 tbsp of batter per pancake.

  6. Plate pancakes and serve with blueberry compote and some plain yoghurt of choice.

 

Enjoy!