Blueberry Pancake Layer Cake
This piled-up, pan-cooked pancake ‘cake’ is heaven! Ok, so it’s not the lightest breakfast recipe I’ve ever come up with, but hey, that’s what Sundays are for! My boyfriend and I ate this breakfast last week and it was so tasty! It really is worth a try. Enjoy!
1 day in the fridge
150 g oat flour (or other flour of your choosing)
1 tsp baking soda
1 tsp cinnamon
½ tsp vanilla, unsweetened
150 ml almond milk (or other milk of your choosing)
½ tbsp lemon juice
½ tbsp ghee or coconut oil, for frying
150 g blueberries
2 tbsp maple syrup
1 tsp arrowroot powder
3 tbsp coconut yogurt
a small handful of walnuts (optional)
Add the dry ingredients to a large mixing bowl and add half of the milk. Whisk together until the batter is smooth. While stirring continuously, add the remainder of the milk, the lemon juice and the two eggs. Keep mixing until a nice smooth pancake batter has formed. If the mixture is too thick, just add a bit more milk.
Warm up a frying pan on the stove and melt a half tablespoon of ghee or coconut oil in the pan. Pour a bit of batter in the pan and cook the pancake until it’s golden brown on both sides. Repeat until the batter is used up. Pile the pancakes on top of each other on a plate.
Then, make the blueberry compote by combining the blueberries, maple syrup and arrowroot powder in a saucepan on medium-high heat. Stir often and allow the mixture to simmer on low heat for five minutes. Remove from the heat when the mixture begins to thicken.
Spoon the coconut yogurt on top of the pancake layer cake and pour the compote over top. A handful of walnuts sprinkled on top is a great addition too!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!