Pancake Tuesday falls on February 17th – make sure you are prepared with this delicious healthy recipe from Linwoods.
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
For the 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.
