Dirty-Chai Pancakes with Blueberry-Pomegranate Compote
I made these pancakes this morning in an attempt to expand my gluten-free pancake skills, and was so blown away by how delicious they were that I had to share asap. These pancakes have incredible flavor- like a mixture of spiced chai lattes and Christmas (if Christmas had a flavor that is…). Like I’ve said many times, I am a killer for spices and this pancakes really live up to my standards. To top it all off, the Blueberry-Pomegranate compote really does top this breakfast off perfectly. It ads a decadent, fruity-flavor, as well as some deep Christmas-y color.
Honestly, gluten-free pancakes are hard. I have had more failed gluten-free pancake recipes than I would like to admit. Regardless of what the bags say, gluten free flour blends really don’t sub 1-to-1 and I often end up with crumbly pancakes, mushy pancakes, or weird-tasting pancakes. A month or so ago I successfully created my protein pancakes, which are still a go-to for sure, but honestly they are a bit flat and not a true “pancake”. I crave the fluffy and soft texture of a real pancake.
So here they are. The Dirty-Chai Pancakes with Blueberry-Pomegranate Compote. They are sure to be a winner on your breakfast (or any other meal honestly) table this holiday season. Also, feed them to the non-gluten free. I bet they won’t even know.
Gluten Free & Vegan || Serves 2-4
1 1/2 cup mixed blueberries and pomegranates (fresh or frozen)
1/4 cup water
1/4 tsp ground ginger
1/4 tsp ground cardamom
1 tsp vanilla
2 Tbsp maple syrup
1 1/3 cup plant-based milk (I used almond milk)
2 tsp apple cider vinegar
¾ cup gluten free flour blend
½ cup oat flour*
1Tbsp. arrowroot powder**
3 tsp baking powder
pinch of fine sea salt
1 1/2 tsp. finely ground coffee
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/8 tsp of ground cloves
2 tbsp maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract
yogurt* (I recommend using this yogurt for a great dairy-free/vegan option - I like their vanilla flavor)
additional maple syrup
* If you don’t have oat flour, simply grind whole oats in a food processor until a light meal forms.
**Arrowroot powder is a great binder for gluten free grains. Since gluten is a natural binder, one of the main challenges of gluten free cooking is figuring out how to bind the grains. Arrowroot is not necessary for this recipe to work, but I highly recommend purchasing some if you plan on eating gluten free long term. It not only helps with binding, but it also makes food a bit fluffier. I like this arrowroot powder.