Almond Pancakes with Satsuma Compote

• Vegetarian

• Produce

  • 1/4 cup Pomegranate seeds
  • 3 Satsumas

• Refrigerated

  • 3/8 cup Almond milk
  • 2 Eggs

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Almond extract
  • 1 tsp Baking soda
  • 2 tbsp Powdered sugar
  • 2 tbsp Sugar

• Dairy

  • 1/2 cup Mascarpone
  • 2 tbsp Yogurt, Plain

Found on thealmondeater.com

Description

Ingredients

• ½ cup all purpose flour
• 1 tsp baking soda
• 2 eggs
• 2 tbsp plain yogurt
• 2 tbsp honey
• ¼ cup almond milk
• ½ tsp almond extract
• For the compote:
• 3 satsumas
• 2 tbsp sugar
• ¼ cup pomegranate seeds
• For the whipped mascarpone:
• ½ cup mascarpone
• ½ tsp almond extract
• 2 tbsp powdered sugar
• 2-3 tbsp almond milk (or milk of choice)

Directions

• For the pancakes: combine flour and baking soda in a bowl and set aside.
• In a separate bowl, whisk eggs, honey, yogurt, milk, and extract together; combine wet and dry ingredients.
• Grease a nonstick skillet and pour batter a little at a time into the skillet to form a pancake. Wait until batter starts bubbling and then carefully flip the pancake over to cook the other side. Repeat this process until all pancakes are made.
• For the compote: place satsumas, sugar and pomegranate seeds in a small saucepan and bring to a boil; reduce heat to a simmer for 10 minutes, using a wooden spoon to break down the satsumas.
• For the mascarpone: combine ingredients in a bowl and use an electric mixer to whip everything together.
• To assemble: stack pancakes on top of one another and top with a dollop of mascarpone and a scoop of the compote. Drizzle with honey or maple syrup and enjoy!