Categories: breakfast
Ingredients
- Compote:
- 1 cup fresh or frozen cranberries
- 1/3 cup water
- 1/4 cup maple syrup (+ extra for serving if you like)
- 2 tsp vanilla extract
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- Pancakes:
- 1 1/3 cup non-dairy milk (i.e., So Delicious brand Unsweetened Coconut Milk)
- 2 tsp apple cider vinegar
- 3/4 cup whole spelt flour
- 1/2 cup light spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- pinch of ground cloves
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil + extra for cooking pancakes
- 1 tsp vanilla extract
Directions
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Make the compote: place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce moist. Mash the cranberries up here and there with the back of a wooden spoon to get a saucy consistency. Once you have a slightly wet, jammy texture, add the vanilla extract. Stir up the compote one more time and remove from the heat. Set aside.
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Combine the non-dairy milk and apple cider vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at least 5 minutes.
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In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, ground ginger, cardamom, nutmeg and cloves. Stir to combine. Add the curdled non-dairy milk, maple syrup, coconut oil and vanilla extract. Stir gently to combine, taking care not to over mix.
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Heat a large nonstick skillet over medium heat. Brush the pan with melted coconut oil. Drop 1/3 cup measures of the pancake batter into the pan. Allow the first side to cook for 1 to 11/2 minutes, 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.
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Serve pancakes with cranberry compote spooned over the top and extra maple syrup if you like.