I have to confess that calling these pancakes can be misleading. Don't get me wrong, my original intention was to make pancakes, but these didn't turn out as light and fluffy as I had anticipated. They didn't even turn out as visually appealing as pancakes should be. But now I sound like I'm trying to deter you from trying them. These.. breakfast cakes, we'll call them, are more dense, not unlike a pound cake. I have to admit, I wasn't feeling confident in my pancake making abilities when I lifted the first (much heavier than intended) cake out of the pan. But to my shock and delight, it was really delicious. It was moist, sweet, and utterly satisfying actually. In error, I created a pan-breakfast-dessert-pound-cake hybrid.
Lemon and blueberries are one of those food matches made in heaven and are synonymous with the Summer season. The slightly tart cake pairs perfectly with the sweet blueberry compote, while the poppy seeds add a subtle texture.
It's surely a decadent start to the day, but far less indulgent than your usual batch of pancakes. You will leave the table feeling satisfied and most likely want to get back in bed for another hour, but that's what Sunday mornings are for..
Recipe
(makes 10 pancakes)
1/2 cup coconut flour
1/2 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 eggs
1 cup smashed ripe banana, about three
1.5 cups yogurt
1 tbs honey
zest from one lemon
juice from two lemons
1 tbs coconut oil, plus more for cooking
1 tbs poppy seeds
Blueberry Compote-
1 cup fresh blueberries
1/2 cup water
1 tbs honey
1. Start with the compote. Add all ingredients to a saucepan. Bring to a boil, turn down to a low simmer, and cook for 30 minutes until reduced and syrupy. Set aside until ready to use.
2. For the pancakes, add the dry ingredients to a large bowl and stir to combine.
3. In a separate bowl, combine the rest of the ingredients expect the poppy seeds and whisk until smooth. Add to the dry ingredients. Once all is combined, fold in the poppy seeds.
4. Heat a nonstick skillet to medium heat. Add a tablespoon of coconut oil to the pan and spoon in about 1/4 cup of the batter. Cook for 2-3 minutes and then flip and cook for another 2 minutes or until browned and cooked through. Repeat with the remaining batter.
5. Serve with blueberry compote.