Vegan, Gluten Free Pancakes with a Homemade Blueberry Compote

Everyone likes pancakes, in fact, I am yet to meet a person who has solemnly vowed to dislike them; they simply induce solace. However, for as much as we like them we put them aside as a weekend breakfast, something to cook when you are blessed with time, and for many vegans or people with celiacs (or gluten intolerance) pancakes are a no go when they really don’t need to be. Pancakes can be healthy, gluten-free, vegan and most importantly sumptuous, and it’s not very difficult to make them this way. 
This pancake recipe has all of the above qualities and to make a little bit more special, an elementary blueberry compote is thrown into the mix. 

Ingredients

For Pancake
1 ripe banana

1 cup of plant-based milk

1 cup of coconut flour or any gluten-free flour

3 teaspoons of chia seeds

1 teaspoon of cinnamon

1 teaspoon of bicarbonate of soda/baking powder

For Compote
1 cup of blueberries

1/2 a cup of water

1 tablespoon of unrefined brown or coconut sugar

1 teaspoon of cinnamon

The juice of half a lemon

How to cook

Start off by heating a frying pan on a medium heat. As the pan is heating add the banana and milk into a blender or food processor (this can be made by hand by mashing the banana, adding in the milk and then whisking together). Once this has fully merged together add in the flour and bicarbonate of soda/baking soda and blend. Once this has combine add the chia seeds and blend once again, finally adding the cinnamon and blending one last time. 
For the compote add the blueberries, water, sugar, cinnamon and lemon juice into a small pan and turn the hob onto a medium heat. Little is required here, simple stir through occasionally between flipping pancakes until it has thickened but is still pourable. 
Back to the pancakes, when the pan is hot add in about 1tsp of coconut oil, and once this has melted and spread around the pan add in your first pancake. if you like you can spread the pancake y tilting the pan. Flip the pancake when the edges start to brown, they usually need about 1 min on each side. Repeat this with the rest of the batter. (As the pan gets hotter you made need to turn the heat down slightly). 
To serve slice one banana over the top of the pancake stack and pour over the compote. Any leftover compote can be stored in the fridge and eaten with yoghurt, n’ice cream etc.

Enjoy!