Gluten-Free Blueberry Pancakes with Compote
Ingredients
- 1 cup Bella Berry gluten free AMORE Mix
- 1 egg
- 2 tbsp oil or coconut oil
- 1/2 cup + 2 tbsp milk of choice or water
- 1/2 cup frozen wild blueberries
- Coconut oil or butter for cooking
Preparation
Heat frozen blueberries with a splash of water, a little maple syrup, and lemon juice until thick and saucy to make the compote.
Whisk together the mix, egg, and milk or water until smooth.
Gently fold in the frozen wild blueberries.
Heat a non-stick pan over medium heat and add a bit of coconut oil.
Pour 1/4 cup of batter per pancake and cook until bubbles form on top, then flip and cook until golden brown.
Top with the blueberry compote.
