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Gluten-Free Pancakes with Berry Compote

Gluten-Free Pancakes with Berry Compote
Prep Time
10 min
Cook Time
20 min
Yields
4 servings

Quinoa flour is the base for these tasty pancakes, and a homemade fruit compote dresses them up for a special occasion, but even just maple syrup does the trick.

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ingredients

Berry Compote

2
cup peeled and diced ripe Bartlett pears
1
cup fresh or frozen cranberries
1
cup fresh or frozen raspberries
1
cup sugar
cup orange juice
2
tsp finely grated orange zest
½
tsp ground cinnamon
¼
tsp ground cloves

Pancakes

1 ¼
cup quinoa flour
cup tapioca starch
1 ½
Tbsp sugar
1
Tbsp cornmeal
2
tsp baking powder
½
tsp xantham gum
¼
tsp salt
pinch ground nutmeg
1 ½
cup 1% or 2% milk
1
large egg
2
Tbsp vegetable oil
1
tsp vanilla extract
yoghurt, for serving
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directions

Step 1

For the compote, bring all of the ingredients up to a simmer in a saucepot, stirring often. Simmer for about 15 minutes, until the pears are tender and the cranberries have “popped”. Chill until ready to serve (the compote will keep for up to a month, refrigerated).

Step 2

For the pancakes, stir the quinoa flour, tapioca starch, sugar, cornmeal, baking powder, xantham, salt and nutmeg together. In a separate bowl, whisk the milk, egg, oil and vanilla. Add the liquids to the dry mixture and whisk just until blended (a few lumps are OK).

Step 3

Heat a non-stick skillet or griddle over medium heat and grease lightly. Drop spoonfuls of batter onto the skillet and cook for about 3 minutes, until the top surface of the pancake loses its shine. Flip the pancake over and cook another 2-3 minutes, until golden brown. Remove from the pan and keep warm as you repeat with the remaining batter.

Step 4

Serve the pancakes warm with the berry compote (served warmed or chilled) and yogurt.

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