Pancakes are my favorite food… and huckleberries are just the icing on the cake.
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tsp sugar
- 1 egg
- 1 splash vanilla
- 3/4 cup milk (I used Ripple Milk)
- 1 tsp avocado oil
For the Huckleberry Compote
- 1 cup frozen huckleberries
- 3 Tbsp sugar
- 1 Tbsp Ghee
In a bowl mix the dry ingredients together. In a separate bowl whisk together the egg, milk, vanilla, and oil. Add to the Dry mixture and mix gently. Do not over-mix.
For the Compote: Heat the butter over medium heat in a small pot. Add the berries and sugar. Simmer for 10-20 minutes until the sauce begins to thicken.
Cook the pancakes in a non-stick pan, cover and flip after bubbles appear on top.
Top with the compote and Maple Syrup and Enjoy.