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.
Add the eggs, milk, vanilla extract and 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.
Ladle out scoops of the pancake mixture (about ¼ cup per pancake should give you 8 pancakes altogether) and cook, turning once for a 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.
Add cornflour slurry, a little splash at a time, whilst stirring until the sauce has thickened. You may not need all of it.
Turn off the heat and let the compote cool off a couple of minutes.
When the pancakes are ready, divide between four plates and top each 2 tablespoon of Greek yogurt, followed by the warm compote.
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..
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 ¼ 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.