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.
- 1½ cup mixed blueberries and pomegranates (fresh or frozen)
- ¼ cup water
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- 1 tsp vanilla
- 2 Tbsp maple syrup
- 1⅓ 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
- 1½ tsp. finely ground coffee
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- ⅛ tsp of ground cloves
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- sliced banana
- additional maple syrup
- In a small saucepan, combine blueberries and pomegranates, water, ginger, and cardamom. Bring to a boil then reduce heat, cover and simmer for about 10 minutes, or until berries are soft and mixture is thick.
- Stir in vanilla and maple syrup, then mash compote with fork.
- Keep warm until ready to serve.
- Mix the milk and apple cider vinegar in a small bowl. Stir and set aside to curdle for at least 5 minutes.
- While waiting for the milk to curdle, combine the flours, baking powder, baking soda, salt, ground coffee, cinnamon, ground ginger, cardamom, nutmeg and cloves in a large bowl. Whisk to combine. Add the curdled milk, maple syrup, coconut oil and vanilla. Stir gently to combine.
- Heat a large nonstick skillet over medium heat. Lightly grease or spray. Drop ¼ cup measures of the pancake batter into the pan. Allow the first side to cook for about a minute, or until bubbles pop on the surface and the edges appear dry and lightly browned. Flip the pancakes over and cook for another minute. Remove pancakes and keep warm. Repeat with remaining batter.
- Serve pancakes with compote spooned over the top along with sliced bananas, yogurt and extra maple syrup if desired.
**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.