Gluten-Free Pancakes with Berry Compote
- prep time10 min
- total time 30 min
- serves 4
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.
2 cup peeled and diced ripe Bartlett pears
1 cup fresh or frozen cranberries
1 cup fresh or frozen raspberries
1 cup sugar
⅓ cup orange juice
2 tsp finely grated orange zest
½ tsp ground cinnamon
¼ tsp ground clovesPancakes
1 ¼ cup quinoa flour
⅓ 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
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).Pancakes
1. 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).
2. 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.
3. Serve the pancakes warm with the berry compote (served warmed or chilled) and yogurt.