Blueberry Basil Pancakes

Serves 1 large or 2 medium portions



1 flax egg (1 tablespoon ground flaxseed + 2 tablespoon water) or 1 chicken egg

1 tablespoon buttercreamblueberrybasilpancakes

½ cup unsweetened almond milk

1 tablespoon agave nectar

1 teaspoon baking powder

½ teaspoon baking soda

pinch of salt

½ teaspoon vanilla extract

½ cup whole-wheat flour (all purpose works fine, too)

¼ cup blueberries (fresh or frozen)

For the peach compote

1 cup fresh or frozen peaches

2 tablespoons pure maple syrup

2 tablespoons coconut sugar (brown sugar is fine)

2 tablespoons orange juice

2 tablespoons water

¼ cup finely chopped fresh basil


  1. Heat griddle or large skillet over medium heat, or 350 F.
  2. For compote, add ingredients to small saucepan, and let simmer for 15 minutes until thick, stirring occasionally to prevent sticking.
  3. If using flax egg, add ground flaxseed and water and let sit for 2 minutes in order to gelatinize. Add melted butter, agave, baking soda, baking powder, salt, almond milk, vanilla and whisk well.
  4. Add flower to mixture above, being careful not to over mix. Carefully fold in blueberries and let better sit at rest for 5-10 minutes.
  5. Lightly grease skillet, and add ¼ cup of batter per pancake. Flip when bubbles have formed.
  6. Stack pancakes, and top with compote.



Recipe heavily adapted by Katie Hayes from  Originally published in the May 2014 issue of Validity.

Comments are closed.