Alpine Oat Pancakes with Berry Compote

Instructions

1. 1In a blender, combine the 1 cup rolled oats and 1 cup plant-based milk. Blend until the mixture is completely smooth, like a thick liquid.
2. 2Pour the smooth oat mixture into a medium bowl. Add the 2 tablespoons maple syrup, 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir everything together until just combined. Let the batter rest for 5 minutes.
3. 3While the batter rests, make the berry compote. Place the 2 cups mixed berries and 1 tablespoon lemon juice in a small saucepan. Heat over medium heat, approximately 175°C, until the berries begin to simmer, about 3-5 minutes. In a tiny separate bowl, mix the 1 teaspoon cornstarch with 1 tablespoon of cold water until smooth. Pour this mixture into the simmering berries and stir constantly until the compote thickens, about 1-2 minutes. Remove from heat.
4. 4Heat a large non-stick frying pan or griddle over medium heat, approximately 175°C. Lightly grease the pan with vegan butter as needed.
5. 5For each pancake, pour 1/4 cup of the rested batter onto the hot frying pan. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancakes.
6. 6Cook the pancakes for another 2-3 minutes on the second side, until they are golden brown and cooked through. Repeat with the remaining batter, adding more vegan butter to the pan if it starts to stick.
7. 7Serve the cooked pancakes immediately, topped with the prepared berry compote.

Substitutions

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