Mother's Day? Time for Pancakes!
If you're not a mama, it might be time to start planning out the perfect Sunday brunch recipe. Allow me to introduce you to these delectable hoecakes with blueberry lemon compote, courtesy of Making Thyme for Health. They're gluten free and oh-so-good, your family will never know they're eating healthy.
Before I dive right into the recipe, though, I'd be remiss not to give my own mom some big, big love for everything she's done for me and my family.
Without further ado, why I love my mom:
- She's my best friend
- She's my gym buddy
- She taught me to always be grateful for the life we have
- She cooks me healthy meals during my crazy hectic weeks - and she is an AMAZING cook
- She's my favourite person to go shopping with, and supports my shopping addiction unwaveringly
- She showers me with unconditional love and support, always
Love you MUMU! xoxo
Hoecakes With Blueberry Lemon Compote
Blueberry Lemon Compote
- 10 ounces frozen wild blueberries
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- zest of 1 lemon
- juice of 1/2 lemon
- 1/2 teaspoon ground ginger
- 1 teaspoon arrowroot starch
- 1 and 1/2 cups finely ground cornmeal (preferably organic)
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 1/2 cups almond milk
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened apple sauce
In a medium-size saucepan, combine the frozen blueberries, 1/4 cup pure maple syrup, 1/2 teaspoon vanilla extract, zest of 1 lemon, juice of 1/2 lemon, and 1/2 teaspoon ground ginger. Turn the heat to medium-low and allow to simmer for about ten minutes, until the blueberries start to release their juices. Add 1 teaspoon arrowroot then stir well, until it has completely dissolved and the mixture starts to thicken. Turn off the heat and allow it to sit while you cook the pancakes.
In a large bowl, combine the 1 and 1/2 cups cornmeal, 1/2 cup brown rice flour, 2 teaspoons baking powder and 1/4 teaspoon salt. Sift together and set aside.
In a large measuring cup (or a small bowl), combine 1 and 1/2 cups almond milk, 2 teaspoons vanilla extract and 1/4 cup apple sauce then stir together. Add the wet mixture to the bowl with the dry and whisk together until a smooth batter forms.
Warm a large skillet over medium-low heat and lightly oil the inner surface. Once the skillet is hot, pour in about 1/3 cup of the batter at a time. Let it cook for about 3 minutes, until the batter begins to bubbles and the edges become firm. Flip it with a spatula and cook for another minute so that both sides are light golden brown. Serve pancakes warm with blueberry lemon compote and vegan butter or coconut whipped cream.