Canna Cornmeal Pancakes with Cran Compote (Vegan & Gluten-Free)

Canna Cornmeal Pancakes with Cran Compote (Vegan & Gluten-Free)

Pancakes (Vegan and Gluten-Free)
2/3 cup fine yellow cornmeal
1/3 cup oat flour
1 Tbsp organic cane sugar (sub stevia or maple syrup* to taste)
1 Tbsp baking powder
1 pinch sea salt
1 scant cup unsweetened almond milk
3 Tbsp melted cannabis infused vegan butter (or substitute using cannabis infused avocado or grapeseed oil)
Cranberry Compote (a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup.)
8 ounces fresh or frozen cranberries
1/4 cup orange juice
3 Tbsp maple syrup (plus more for serving)

Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine. Measure out almond milk in a large liquid measuring cup, then add melted cannabis butter (or substitute cannabis oil) and whisk to combine. Add wet to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid – you’re looking for a semi-thick batter (see photo). Small lumps are fine – try not to over mix. Let it set for 10 minutes.

Make Compote next. Add cranberries, orange juice and maple syrup to small to medium skillet or saucepan and bring to a simmer over medium heat. Then lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft. Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce. Taste and adjust sweetness as needed, adding more maple syrup or stevia extract to taste. Return back to skillet/saucepan and keep warm over low heat until serving.

Preheat your griddle or cast iron skillet over medium/medium-low heat. You want it warm but not screaming hot. Oil should not smoke when added to the pan. Once hot, drizzle the surface with oil or vegan butter and use a paper towel to wipe away excess – you don’t want any pools of oil/butter. Then scoop scant 1/4 cup measurements onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry – about 3-4 minutes. Cook for another 2-4 more minutes on the other side. Place pancakes on a large plate and keep warm in a 200 degree F (93 C) oven until ready for serving – should have 6 pancakes total.

Top with cranberry-orange compote and a drizzle of warm maple syrup. Add more melted cannabis butter if you desire and enjoy an infused brunch at any time of day.

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