Breakfasts/Corn Flour Pancakes with Strawberry Compote
Makes: 10 pancakes
Active Time: 35 minutes
Total Time: 35 minutes
Contents
Ingredients
Corn Flour Pancakes
1½ cups corn flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons organic cane sugar
pinch of ground cinnamon
2 eggs
1 cup unsweetened almond milk or milk of choice
4 tablespoons coconut oil or unsalted butter if not df, melted
1 teaspoon pure vanilla extract
Strawberry Compote
2 cups strawberries quartered and halved
juice of half a lemon
1 tablespoon organic cane sugar or honey
¼ teaspoon pure vanilla extract
Directions
Step 1
To make the the Strawberry Compote: Place strawberries, lemon juice, sugar, and vanilla extract in a large saucepan over medium-low heat. Stir occasionally until the strawberries have broken down to desired consistency. Remove from heat and allow to cool.
Step 2
To make the Corn Flour Pancakes: In a medium bowl, whisk corn flour, baking powder, salt, sugar, and cinnamon together. Add the almond milk, eggs, coconut oil, vanilla extract. Whisk until batter is smooth. If batters seems too thin, add a little corn flour. If too thick, add a little extra almond milk.
Step 3
Heat a large nonstick skillet or griddle over medium heat. Spray with cooking spray, and again as needed. Make a small test pancake before using the rest of the batter. Fill a ¼ measuring cup slightly less than full, pour batter onto skillet and let cook for 1 to 2 minutes or until bubbles appear and the bottom has browned. Flip and cook again until bottom has slightly browned. Remove cooked pancakes and repeat with remaining batter.
Step 4
Serve pancakes with strawberry compote.
