Dairy-Free Swedish Pancakes with Berry Compote

Ingredients

• 1 cup All-purpose flour
• 2 cups Oat milk
• 2 tablespoons Vegan butter, melted
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 2 cups Mixed berries (fresh or frozen)
• 1 tablespoon Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour, 2 cups of oat milk, 2 tablespoons of vegan butter (melted), 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until the mixture is smooth and there are no lumps.
2. 2Place a non-stick griddle or frying pan over medium heat. Allow it to heat up for about 2-3 minutes.
3. 3Pour approximately 1/4 cup of the batter onto the hot griddle for each pancake. You can tilt the pan to spread the batter thinly.
4. 4Cook each pancake for 2-3 minutes on the first side, until the edges look set and the underside is golden brown. Carefully flip the pancake and cook for another 2-3 minutes on the second side, until golden brown.
5. 5While the pancakes are cooking, prepare the berry compote. Combine the 2 cups of mixed berries and 1 tablespoon of lemon juice in a small saucepan.
6. 6Cook the berry mixture over medium heat, stirring occasionally, for about 10 minutes. The berries should soften and release their juices, creating a compote.
7. 7Serve the Swedish pancakes immediately with the warm berry compote.

Substitutions

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