Ok, so lets get this straight. The girl who makes creamy chicken pies, crispy fish burgers, enormous pasta bakes and desserts at 1385 calories per serving has turned into a health-food eating, gym going ninja? That would be no. I ate my weight in pasta this weekend (as well as far too much homemade garlic bread) guys. I went to the gym once last week, and five days later I’m still walking like a 90 year old. I’m not going stop making comfort food and sugar-laden treats here on KS. I was just doing a bit of experimentation, and came up with something tasty that I wanted to share with you. Also, fyi - I’m not gluten intolerant, but I know a few people who are (my lovely mother-in-law included), so I like to try to make GF alternatives every now and then. These pancakes came about after I was testing a breakfast recipe for a brand. I made the recipe using their ingredient, and uggh. It did not taste good. Needless to say, I had to go back to the brand and explain that I couldn’t work with them (awkward!), but I was truthful, explaining what I didn’t like and the fact that I couldn’t recommend something to my readers that I don’t like myself. They were nice about it thank goodness. Anyway, I had my photo scene set up and some extra time on my hands, plus I hadn’t had breakfast, so it seemed like a good time to experiment. We start off adding the dry ingredients to a bowl - ground almonds, GF flour, GF baking powder, chia seeds and finely chopped roasted hazelnuts:
Then in goes the eggs, milk, vanilla and honey:
Whisk it all up to produce a thick batter:
Heat a large pan or griddle and brush on a little coconut or vegetable oil. Ladle out scoops of the pancake mixture (about ¼ cup per pancake) and cook, turning once for a about 2-3 minutes on each side, until lovely and golden.
Meanwhile the compote (sorry, totally forgot to take photos of that), is just blueberries and Pom juice simmered together for about 5-6 minutes. Then a splash of cornflour slurry is stirred in to thicken. I let the compote cool a little before spooning on top of the pancakes with a good dollop of Greek yogurt. I love the little bits of crunch from the toasted hazelnuts!
They’re pretty filling - 2 is plenty for a portion (of course I couldn’t photograph just two on a plate, that would look totally unimpressive). If you like a great big pile of pancakes though, this pile of 5, with a little over half of the compote and Greek yogurt, comes in at an impressive 1152 calories!! Could you eat all five?
I prefer regular pancakes:
No problem - try this recipe for my standard pancakes (the blueberry lemon cheesecake topping is awesome too)
Can I make them ahead?
Pancakes are always better fresh, but you can make them, cool them quickly, then layer them up in baking parchment and place in a sealed container or bag in the fridge for 1-2 days. Heat them up in the toaster, then top with your toppings. The compote can be made, cooled, covered and refrigerated for 3-4 days.
Other toppings?
Replace the blueberries with blackberries or cherries (chopped in half) in this compote. Alternatively, you could top with:
Fresh fruit and whipped cream (strawberries and peach slices!) Bacon and maple syrup (of course!) I love fresh fruit with cheesecake cream - 4 tbsp double (heavy) cream, whisked together with 8 tbsp cream cheese, 2 tbsp confectioners’ (icing) sugar and ¼ tsp vanilla extract Melted chocolate or warm Nutella (we’ve gone past the whole sugar-free thing now right?) with banana
The Hazelnut and Chia Pancakes with Blueberry Compote Recipe:
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