Meyer Lemon Pancakes With Blueberry Compote

• Meyer Lemon Spelt Pancakes
• 2 cups spelt flour
• 1 3/4 cups soy milk or other non-dairy milk
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 Meyer lemon
• 2 tablespoons sugar
• 1 tablespoon vegetable or liquid coconut oil
• Blueberry Compote
• 2 cups frozen blueberries
• 1 lemon
• 2 tablespoons sugar

1. Place a small pot over medium heat and pour in the blueberries, lemon juice, and sugar. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer for 15-20 minutes, stirring often to prevent burning. Once the blueberries have cooked down a bit and a thick sauce has formed, remove from heat.
2. Whisk all of the pancake ingredients together in a large bowl. Squeeze the Meyer lemon juice in and mix well. Place a pan over medium heat and add a dash of oil to the pan. Pour in batter to desired pancake size and cook for 3-4 minutes on each side, or until golden brown. Top with blueberry compote and maple syrup!

flour, soy milk, baking powder, baking soda, lemon, sugar, vegetable, frozen blueberries, lemon, sugar

Taken from food52.com/recipes/28033-meyer-lemon-pancakes-with-blueberry-compote (may not work)