Orange Pancakes with Berry Compote

How's your summer going guys? We are having really hot days here in Barcelona and don't even have a break from all that sweating even at night, damn it's almost impossible to stay cool in bed...also quite a challenge to sleep especially when you have trouble falling asleep like me. So after a rough night's sleep there's no better way to improve your mood than waking up to freshly made pancakes. That's exactly what I did the other day, I tweaked a bit my favorite pancake recipe (you can read it here) and added a fruity touch to it. The result: delicious, fluffy and healthy orange pancakes topped with some coconut whipped cream and my homemade berry compote, which is also included in this blog post. 
Of course you can choose your favorite toppings like chopped banana, walnuts, maple syrup (it's a must!), etc. A chocolate sauce will also work perfectly good for this recipe, I love the choco+orange combo. It's been a while since I made a pancake recipe for the blog and here it is, hope you like them.
Btw, you'll have plenty leftover compote so don't hesitate to spread it on your breakfast toast with some peanut butter, stirred into your oatmeal...Yum!

Orange Pancakes with Berry Compote
(yield: 8 pancakes approx.)

1 1/2 cups kamut (khorasan wheat) flour.
2 tablespoons coconut sugar.
3 1/2 teaspoons baking powder.
1 teaspoon salt.
1 cup almond milk.
2 teaspoons apple cider vinegar.
1 tablespoon ground flax seeds.
1/2 cup natural orange juice.
3 tablespoons mild-tasting extra virgin olive oil.
1/4 teaspoon pure vanilla powder.
2 drops organic orange essential oil.
- For the berry compote:
1 1/2 cups mixed berries (fresh or frozen).
3 tablespoons orange juice.
3 tablespoons coconut sugar.
2 drops organic orange essential oil.
- Toppings:
Whipped coconut cream.
Berry compote.
Other alternative toppings: sliced banana, chopped walnuts, pure maple syrup.

- Choose your favorite plant-based milk to make the pancakes. My favorite though is unsweetened almond milk with the highest percentage of almonds if possible.
- To make it healthier I always use freshly squeezed orange juice. Also, you can ommit the orange essential oil but it adds a really nice aroma.
- As I said before, you'll have leftover compote. Store it in the fridge in a clean jar with a lid and consume it within 3 days approximately. I added 3 tablespoons of coconut sugar because my berries (they were frozen) tasted very tart, but if yours are ripe and sweet you will most probably have to add just a tablespoon. Taste and adjust the sweetness if necessary.
- I always recommend using extra virgin olive oil because it's super healthy and it's the best option when you don't want your food to have a coconut aftertaste. For all my bakes and desserts my favorite type of olive oil is Arbequina which has a fruity aroma.

In a large mixing bowl and using a hand whisk mix together the flour, baking powder, coconut sugar, salt and vanilla.
In a separate medium bowl vigorously whisk milk, vinegar and ground flax seeds until the mixture looks foamy.
Add the wet mixture to the dry ingredients and also add in the orange juice and oil. Stir until all the ingredients are well combined and there are no big lumps.
Loosely cover the bowl and let the batter rest for 10 minutes (meanwhile you can prepare the mixed berry compote).
Lightly coat a frying pan with coconut oil, and to test the temperature pour a small drop of batter and check if it browns too quickly, then you should lower the temperature.
Pour 1/3 cup of batter for each pancake and cook for 4 minutes approximately, until air bubbles appear on top. Flip and cook for another 3 minutes or so. Keep an eye on the temperature of the pan because we don't want these pancakes to brown too much.
Top with a dollop of coconut whipped cream and the mixed berry compote.

- To make the mixed berry compote:
In a medium saucepan over low-medium heat mix the berries with the orange juice and coconut sugar. Mash the fruit with a fork while they are cooking to help release the juices and get a softer compote. Bring to a simmer and cook for 10 minutes approximately, or until thickened. Remove from the heat and add in the orange essential oil.
Let the compote cool at room temperature, transfer to a clean jar with a lid and store in the fridge.