Hazelnut and Chia Pancakes with Blueberry Compote (gluten-free)
It is still possible to get fluffy delicious pancakes when you can't eat gluten. My Hazelnut and Chia pancakes are so tasty! As well as being gluten-free, they're refined sugar-free too!
Add the dry ingredients to a large bowl - ground almonds, gluten-free flour, gluten-free baking powder, chia seeds, and finely chopped roasted hazelnuts. Mix together.
100 g (1 cup) ground almonds, 105 g (3/4 cup) gluten-free plain flour, 1 tsp gluten-free baking powder, 1 ½ tbsp chia seeds, 3 tbsp finely chopped toasted hazelnuts
Add the eggs, milk, vanilla extract, and honey.
2 eggs, 100 ml (1/3 cup + 1 tbsp) milk, 1 tsp vanilla extract, 2 tbsp honey
Whisk together, using a balloon whisk to produce a thick batter.
Heat a large frying pan (skillet) or flat griddle over a medium-high heat, and brush on the coconut or vegetable oil. You should only need to do this once for all of the pancakes.
1 tsp coconut oil
Ladle out scoops of the pancake mixture (about 1/4 cup per pancake should give you 8 pancakes altogether) and cook, turning once for about 2-3 minutes on each side, until golden.I cook them in two batches - placing the first batch in a very low oven to keep warm, whilst the second batch is cooking.
Whilst the pancakes are cooking, make the compote. Add the blueberries and Pom juice to a small pan. Bring to the boil, then simmer for about 5-6 minutes, until the blueberries start to burst and release their colour.
approx 200 g (1 1/4 cups) blueberries, 180 ml (3/4 cup) pomegranate juice
Add cornflour slurry, a little splash at a time, whilst stirring until the sauce has thickened. You may not need all of it.
1 1/2 tbsp cornflour mixed with 3 tbsp cold water
Turn off the heat and let the compote cool off for a couple of minutes.
When the pancakes are ready, divide between four plates and top each 2 tablespoons of Greek yogurt, followed by the warm compote.
8 tbsp greek yogurt
Notes
I prefer regular pancakes:
No problem - try this recipe for my standard pancakes (the blueberry lemon cheesecake topping is awesome too)..
Can I make them ahead?
Pancakes are always better fresh, but you can make them, cool them quickly, then layer them up in baking parchment and place in a sealed container or bag in the fridge for 1-2 days. Heat them up in the toaster, then top with your toppings.The compote can be made, cooled, covered and refrigerated for 3-4 days..
Other toppings?
Replace the blueberries with blackberries or cherries (chopped in half) in this compote. Alternatively, you could top with:
Fresh fruit and whipped cream (strawberries and peach slices!)
Bacon and maple syrup (of course!)
I love fresh fruit with cheesecake cream - 4 tbsp double (heavy) cream, whisked together with 8 tbsp cream cheese, 2 tbsp confectioners' (icing) sugar and 1/4 tsp vanilla extract
Melted chocolate or warm Nutella (we've gone past the whole sugar-free thing now right?) with banana
.Nutritional information is per serving and is approximate. One serving is 2 pancakes with one-quarter of the blueberry compote and Greek yogurt.