If making a fruit compote sounds too complicated for you (even though I promise it really, really isn't), you can simply make a medieval style pancake and add the fruit right in the cake itself!
Popular as a dessert item and on Shrove Tuesday, pancakes were made using almond milk instead of cream or diary milk to keep to the fasting rules of Lent. Personally I think the almond milk adds incredible flavor and a nice creamy texture to the pancake that's undeniably good. I make all my pancakes now with almond milk for the most part. If you don't have it or don't want to use it, you can certainly make these with regular milk as well.
I kept the flavorings for this recipe very classic: vanilla and fruit. I wanted a nice, basic pancake recipe I can always go to any Sunday morning when the kids request it. Guess what we're having tomorrow? ;)
Blueberry Pancakes with Almond Milk
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 small pinch of salt
1 large pinch of sugar
1 1/4 cups almond milk
1 Tbsp good vanilla extract
1 pint fresh blueberries, washed and drained
butter for greasing
powdered sugar for dusting
maple syrup for serving
Whisk together the flour, baking powder, salt, sugar, milk, egg, and vanilla in a mixing bowl. Then use a spatula to gently fold the blueberries in, careful not to break them up in the batter.
Preheat your griddle pan to 350 degrees. Grease your pan (or nonstick fry pan if using) and add the desired size of pancakes from the batter to the pan. Cook until bubbles form on the top, then gently flip over with a spatula to cook the other side. To serve, stack on a plate, dust with powder sugar, and drizzle maple syrup.