Purple Cornflake Pancakes with Blueberry Lemon Compote - Back to the Roots - Official Site®

Purple Cornflake Pancakes with Blueberry Lemon Compote

These pancakes will change everything you thought you knew about having cereal for breakfast. Putting some purple corn power into this classic Sunday morning breakfast, these pancakes are high in protein and antioxidants, yet topped with delicious blueberry lemon compote, making them the ultimate breakfast treat!




  • 1 tbsp vinegar
  • 1 1/2 cup milk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Organic Purple Cornflakes, blended into fine crumbs
  • 1/2 tsp salt
  • 1/4 cup organic cane sugar

Blueberry Lemon Compote:

  • 1 cup fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp maple syrup
  • 1 tbsp water



1. In a large bowl, whisk together vinegar and milk. Set aside for 5 minutes. Whisk in eggs and melted butter until well combined.

2. In a separate bowl, whisk together flour, ground purple corn flakes, salt and sugar.

3. Add the dry ingredients to the wet ingredients and whisk until just combined. The more you mix it, the tougher the pancake will get, so you want to mix it as little as possible!

4. Heat a non-stick skillet or griddle on medium-low heat. Heat skillet on medium heat. Add 1/2 tbsp of butter. When butter foam subsides, add 1/3 cup of batter into the skillet. Spread the batter if necessary. Cook until bottom is brown and the edges of the pancake are set, about 2 minutes. Flip pancake, turn heat down to low, and cook until bottom is golden brown, about 1 minute. Cook rest of pancakes on low heat. Keep the rest of the pancakes warm in the oven at 150 F.

Blueberry Lemon Compote:

1. Add all ingredients into a small saucepan and stir well. Cook on medium heat for 5 minutes, stirring often. The blueberries should release their juices and soften.

2. Spoon onto warm pancakes and serve while warm!


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