Spelt Lemon & Chia Pancakes Topped With Blueberry Honey Compote

Mondays are my Saturdays. After having worked with cupcakes all weekend, you would think the last thing I would want to do is bake or cook. Wrong. I find myself staying awake after I've gone to bed on Sunday nights thinking of what I can create on my days off. As breakfast will be my next meal, pancake recipe ideas tend to float around my head quite a bit. So this morning I got into my kitchen with the intent of making lemon pancakes. The end result was Spelt Lemon and Chia Pancakes with a Blueberry Honey Compote. These pancakes are full of fiber from the flax and chia seeds and made with stevia as the sweetener. The compote is sweetened with honey, and for serving, I drizzled a little more honey on top.

Spelt Lemon and Chia Pancakes with a Blueberry Honey Compote 

Ingredients for Pancakes (makes 6 pancakes)

Dry Ingredients:

1/2 cup spelt flour

2 Tablespoons coconut flour

1 Tablespoon ground flax seed

1 Tablespoon chia seeds

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 packets of stevia (I use NuNaturals brand.)

Pinch of salt

Wet Ingredients:

1 egg

3/4 cup almond milk

2 Tablespoons Greek yogurt

1 Tablespoon olive oil

1 teaspoon lemon zest

Juice from 1/2 lemon

1/4 teaspoon lemon extract

How to Prepare:

Preheat large frying pan on stove over low heat.

In a medium-large bowl, sift all of your dry ingredients (expect chia seeds). Once everything is sifted, add chia seeds and mix together till flour mixture is evenly blended.

In another medium size bowl, add all of your wet ingredients and whisk together. 

Add the wet ingredients to dry and mix well till evenly combined. 

Adjust heat on stove to medium-high. Grease frying pan with oil or butter.

Using a 1/4 cup measuring cup, scoop pancake batter into pan. 

Cook for about 2-3 minutes on each side. If you are familiar with making pancakes, you will be able to tell when they need to be flipped (when you see bubbles forming around sides.)

Blueberry Honey Compote

1 cup blueberries (fresh or frozen).

2 Tablespoons honey

Juice from 1/2 lemon

2 pinches of lemon zest

In a medium size frying pan over medium-high heat, add blueberries, honey, lemon juice and lemon zest.  Mix well.  Turn the heat up to high and let cook, stirring frequently until compote thickens. Cooking time varies depending on how thick you like it.

Breakfast Bars... kind of

Another reason why I love Mondays... I have the whole morning and early afternoon free. This gives me time to play around in my kitchen and create what ideas and recipes I think up in my head. As you know, I love all things sweet. For breakfast I usually try and stick with veggies. Just ask my boss. She always makes fun of me (in a joking way of course) for bringing my steamed kale to the kitchen in the mornings. I always feel better starting out my day eating that way but sometimes I just want something sweet for breakfast. In my opinion, there is nothing wrong with that, as long as it's prepared using wholesome ingredients and no sugar. Thank you stevia and yacon once again for making this possible. This morning I attempted to make no bake breakfast bars I had been thinking about. 

Cinnamon Carob Almond Breakfast Bars

They didn't come out exactly how I imagined... Revisions will be made for these.  Being a bit on the crumbly side they made a great topping for my yogurt. Here is the recipe if anyone would like to try them out. Modifications or suggestions are always welcome : )

1/2 cup blanched almond flour

2 Tablespoons ground flax

1 Tablespoon chia seeds

2 Tablespoons almond butter

2 Tablespoons cinnamon flaxseed oil*

15 drops stevia

1 teaspoon yacon syrup

1/8 cup unsweetened carob chips

In a bowl combine almond flour, flax, and chia seeds. Mix in almond butter.  The mixture will start to get crumbly. Add in remaining ingredients except for carob chips. Once the mixture turns into a ball of dough you can add in carob chips. 

*I use Barleans cinnamon flax oil. This stuff is amazing in smoothies. If you just have regular flax oil, add in 1/2 teaspoon ground cinnamon... I think that would work just fine.

Place on cutting board and form into a rectangle "bar" shape.

I placed in the fridge to let sit. This was only for about 5 minutes because I was so hungry. This recipe does contains a lot of fat from the nut flour, butter, seeds, and flax oil so you don't need much. This recipe yields 4 servings.

Happy Monday everyone! Enjoy your week.