PANCAKES W/BLUEBERRY COMPOTE (HEALTHIER VERSION)

I've been craving pancakes lately, so I decided to try making a somewhat healthier, diabetic friendlier version. This gluten-free, sugar-free recipe was surprisingly good. It satisfied my craving and did not send my blood sugar through the roof. Of course, portion management is important, so I only had two. And the warm blueberry compote...also sugar free... was SO good! This is definitely going on my Saturday morning rotation! 

ALMOND FLOUR, GLUTEN-FREE PANCAKES

Serves 2

1 ⅓ Cups almond flour 

1 tsp. Baking powder

¼ tsp. Salt

¼ Cup almond milk...more if needed

2 Large eggs

1 TBL. Sugar-free maple syrup

1 tsp. Vanilla

Extra virgin olive oil for the pan

DIRECTIONS 

Mix almond flour, baking powder, and salt in a medium bowl.

Mix almond milk, eggs, sugar-free maple syrup, and vanilla in a small bowl.

Mix wet ingredients in with the dry ingredients. Add more milk if mixture is too thick.

Heat olive oil in skillet on medium.

With a quarter cup measuring cup, scoop batter out to make small pancakes. (These are delicate, and do better when they aren't too large.)

Cook for 1-2 minutes, then flip and cook 1-2 more minutes.

Lower heat a little if they are browning too fast. Almond flour burns quicker than regular flour.

Top hot pancakes with sugar-free maple syrup...OR...make this fabulously easy, blueberry compote...

BLUEBERRY COMPOTE

2 cups fresh blueberries (divided)

¼ cup sugar-free maple syrup

2 TBLS. water

1 TBL. lemon juice

½ tsp. vanilla

DIRECTIONS

Heat 1 cup blueberries, water, maple syrup, lemon juice and vanilla in a saucepan on medium for about 10 minutes, until berries begin to pop. 

Stir in the rest of the blueberries, and cook for 8 more minutes.

Remove from heat. Mixture will thicken as it cools down. 

Spoon berries over the pancakes.

Enjoy! 😋