Lemon Pancakes with Berry Compote, Honey and Almonds

{Gluten Free and Dairy Free}

The perfect treat for Pancake Day, or for any other day of the year!

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With less than a week to go to Pancake Day, I thought I had to share my go-to recipe for tasty and healthy pancakes! Just to clarify, these are UK style pancakes, which resembles French crepes, so they are not the fluffy american style pancakes. I love both kinds, but when I want something lighter I usually go for the UK style ones. Not that they are necessarily lighter, obviously it depends what you top them with! 😉

But let’s get back to business now and let me tell you why these pancakes are so flippin’ amazing! First of all the pancakes themselves don’t have any sugar added at all and if you serve them with the compote and the honey, you are looking to consume only 2 tsp of honey. That’s right, that’s all the sweetener I have added. I bet a lot of you use more than that in your cup of tea or coffee, so who’s guilty? 😉 Also, there is very low fat involved, I used only 1/2 Tablespoon per serving of vegetable oil (plus a little extra to grease the pan). The fat used can vary, I have used vegetable oil because it’s cheaper than other fats and it has a mild flavour. But feel free to use coconut oil, if you prefer a mild coconut hint. I personally like to use coconut oil to grease the pan, as it’s healthier to fry using coconut oil than vegetable oil.

Also, I have added the zest of one lemon to the batter to give it that amazing summery lemon taste! I love it, it’s not too overpowering but it’s enough to take you back on those warm summery days. For the batter I have used unsweetened almond milk, as it’s what I usually use instead of cow’s milk. Cow’s milk doesn’t really agree much with me so I try to avoid it when I can. Almond milk is usually quite expensive, so I always buy mine when on offer and I never pay more than £1 for it. Check out which supermarket sells it for that price, go there and stock up on it! Make sure you check the UHT aisle as well, as you can’t really stock up on fresh almond milk, unless you drink 10 cartons in a week. But don’t worry if almond milk is not your thing, feel free to use any other milk.

Now, to the compote. It’s very simple to make, first of all I have used frozen berries, as you can pick them up for less than £2 for a 400g bag (£1.70 per 400g in Sainsbury’s) and I think it’s quite good, especially when they are not in season and fresh would be a lot more expensive. Plus, it’s great to always have a bag of berries in the freezer, to add to your porridge or smoothies or for baking. And they are a great source of antioxidants and vitamin C, bonus! Then, all I have added is a bit of honey, water and a squeeze of fresh lemon. Let them cook for 15-20 minutes and your compote is ready!

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Once your pancakes are ready, top them with the compote, drizzle with a teaspoon of honey and flaked or chopped almonds and enjoy!

Because these pancakes are quite low in protein, I usually eat mine accompanied with some fromage frais. I love fromage frais, it is so high in protein and virtually fat free. I like to mix it with some of the compote and a touch of honey. If you don’t have fromage frais, greek yogurt is also a good choice!

Well, I hope you enjoy them as much as I do and here is the recipe.


Ingredients (Serves 2)

For the pancakes:

  • 2 eggs
  • 1 Tbsp vegetable oil, plus extra for greasing (or melted coconut oil)
  • Zest of 1 lemon, grated
  • 240 ml almond milk (or any other milk of your choice)
  • 160g plain gluten free flour
  • A pinch of salt

For the compote:

  • 200g frozen berries (or fresh)
  • 1 tsp fresh lemon juice
  • 2 tsp honey
  • 1 Tbsp water (use 2 Tbsp, if you use fresh berries)

To serve:

  • Honey
  • Almond flakes (or any other chopped nuts)

Directions

  1. First, prepare the compote. Put all the ingredients for the compote in a small saucepan and cook on low heat for 15-20minutes, until the sauce has thickened. Remember to stir every once in a while!
  2. When the compote is done you can prepare the pancakes. Put all the pancake ingredients apart from the flour in a mixing bowl and stir with a whisk until combined. Sift the flour in the bowl and combine all together to make sure there are no lumps left.
  3. Grease a frying pan with a little bit of oil and when the pan is hot, add the batter and make sure it’s spread evenly. Cook for 1 minute and when the top doesn’t look liquid anymore, flip the pancake and cook for another minute. Repeat with the rest of the batter.
  4. Top each pancake with the compote (store any extra compote in the fridge), a drizzle of honey and some flaked almonds. Enjoy!

15 thoughts on “Lemon Pancakes with Berry Compote, Honey and Almonds

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