Erin Oprea's Lemon Pancakes with Blueberry Compote

By loves2bake

Ingredients

• For the Lemon Pancakes:
• 3 cups almond flour
• 1 1/2 cups unsweetened almond milk
• 1/2 tsp baking soda
• 3 eggs
• 1 tsp lemon zest
• 1 tsp lemon juice
• For the Blueberry Compote:
• 1 pint blueberries
• 1 T agave nectar
• 1 tsp cornstarch or arrowroot powder
• 1/2 cup water

Preparation

Step 1

To make the pancakes: Mix all of the ingredients in a medium bowl. Spray a skillet with cooking spray and make sure it is hot for your first batch. Drop in a large spoonful of batter and cook until you see bubbles forming. Flip and do the same on the other side.

To make the compote: Bring all of the ingredients to a boil, stirring continuously and smashing the blueberries as you go. Reduce the heat and simmer for 5 minutes. Refrigerate or use immediately.

To serve: Top the pancakes with blueberry compote.