Oat Pancakes & Blueberry Compote

My daughter and her friends were my taste testers for this one. One friend said, “this tastes like Thanksgiving!”, a review I happily accept. These pancakes have no flour, and can easily be made vegan with egg substitute. They were a lovely brunch treat over July 4th weekend.

For 10-12 medium pancakes you’ll need:

2 cups old fashioned rolled oats
1/2 cup plain or vanilla Greek yogurt
2 large eggs
1/2 cup your choice milk
2 tbsp salted butter (I used vegan) melted and cooled
2 tbsp granulated brown sugar
1 tbsp vanilla
1 tbsp baking powder
1/2 tsp cinnamon
1/2 tsp kosher salt

Melt butter in microwave and let it mostly cool. Add all the ingredients to a blender, blending well. Let the mixture sit for 5 minutes to thicken. Grease a griddle (I used coconut oil spray) and heat to no more than medium. The key to pancakes is low and slow cooking. Add a tbsp of your choice of milk to the batter if it gets too thick during cooking. I use a small ladle to spoon my batter onto the griddle.

Blueberry compote:
2 1/2 cups frozen blueberries
2 full tsp orange zest
The juice of one orange
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 cup water
1/4 sugar

Heat all ingredients in a small medium saucepan. Bring to a boil then reduce heat and simmer for 15 minutes until it thickens. I added a tbsp and a half of cornstarch mixed with some water to achieve my desired consistency. This compote works beautifully atop French toast, pound cake, cheesecake, yogurt, or ice cream. Optional garnish of extra orange zest (which I forgot to add before I took these pictures:).