Peach Compote Poppyseed Pancakes
Author: 
Recipe type: Breakfast, Brunch
Serves: 2 servings
 
Ingredients
  • POPPYSEED PANCAKES
  • 1 c. millet flour
  • ¼ c. oat flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 tbsp. poppy seeds
  • 1 tsp. cinnamon
  • 2 tbsp. honey or any liquid sweetener
  • 1 c. almond milk
  • PEACH COMPOTE
  • Peach slices, fresh or frozen
  • 1 tbsp any sweetener
  • Granola, to garnish
Instructions
  1. In a medium bowl, combine the dry ingredients together. Add in almond milk and liquid sweetener to the dry ingredients and mix until mixture resembles pancake batter.
  2. Preheat stovetop on medium-high heat. Lightly spray non-stick pan with coconut oil.
  3. Pour ¼ cup of batter per pancake into the skillet and cook until bubbles appear on the surface, around 2 minutes. Flip pancakes with spatula and cook for another minute. Enjoy immediately or keep them warm in a 200F preheated oven.
  4. For the peach compote, add peaches and sweetener in a saucepan over medium-high heat. Cook until the juices have turned into a syrupy consistency and the peaches have turned soft.
Recipe by Radiant Rachels at https://radiantrachels.com/peach-compote-poppyseed-pancakes/