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BLUEBERRY PUMPKIN SPICE PANCAKES w/ BLUEBERRY COMPOTE
PANCAKES
-3 to 4 cups of fresh blueberries
-3 cups flour
-2 tsp baking powder
-1/2 tsp baking soda
-1 tsp salt
-1/3 cup sugar
-1/2 cup milk
-2 tsp apple cider vinegar or lemon juice (to make buttermilk)
-1/2 cup pumpkin puree
-2 1/2 cups water
-1 tsp cinnamon
-1/2 tsp allspice
-1/2 tsp nutmeg
-1 tsp vanilla
DIRECTIONS
1. Combine the milk with the apple cider vinegar. Let stand for 5 min. This is a substitute for buttermilk, if you have buttermilk, use that.
2. In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar.
3. In a medium bowl, mix the pumpkin, water, cinnamon, allspice, nutmeg, vanilla, and milk mixture. Stir well.
4. Add pumpkin mixture to flour mixture and combine.
5. Heat a pan on stove over medium-low heat for about 2 minutes. Add 1 tsp coconut oil to coat the pan.
6. Pour 1/3 cup batter into pan. Once the pancake starts to bubble, flip.
Yields: about 18-20 pancakes
BLUEBERRY COMPOTE
-3 cups fresh blueberries
-1/3 cup sugar
-juice and zest of a lemon
DIRECTIONS
Place all ingredients in a medium saucepan. Heat on medium and cook for 2-3 minutes till the sugar dissolves and the berries soften.
