2013 – Gluten Free Living
Yes, Gluten Free Pancakes with Mixed Berry Compote is another fantastic pancake recipe for weekend breakfasts! If you thought you drooled over the Gluten Free Pancakes with Blackberry Sauce, wait until you see the pictures for these pancakes! Again, we were at my son’s house so the pancakes were not presented on white plates which make their texture easier to distinguish visually, but they are still drool-worthy all the same!
I will be forever grateful to my niece, Heather Kane, for referring me to this recipe a couple of years ago. I have used the basic idea several times to make delicious fruit sauces and compotes for pancakes. These sauces and compotes can also be used for crepes or waffles. Even though I fiddle with the recipe all the time, the basic idea is great and worth replicating.
I made a large pancake breakfast for everyone on the Saturday we were at my son’s house and one of the toppings I made was this delicious Mixed Berry Compote with strawberries, blueberries, and blackberries. It was breathtaking! There was a boatload of delicious sweetness from the berries, honey, and vanilla. I served with with homemade gluten free pancakes from scratch.
I like making fruit compotes and sauces because they are healthier than using the cheap pancake corn syrups as toppings. Most of the time my sauces are made with honey rather than sugar or corn syrup so the components are easier to digest and not as conducive to blood sugar spikes as using some of the manufactured cane syrups, glucose, fructose, dextrose–anything with –ose.
If you like strawberries, blueberries and blackberries you will love this compote. If raspberries are in season they would make a great addition to this recipe. If you are ready for a super-duper pancake or waffle recipe, consider making this Mixed Berry Compote as a topping.
If you’re not concerned about calories–add whipped cream. If you don’t have gluten intolerance use any store-bought pancake mix. Our favorite is Krusteaz. Or simply use your own favorite “from scratch” pancake recipe.
Those who are seeking dairy free alternatives — coconut milk and coconut oil are fabulous substitutes for milk and butter/oil. There are also products available these days to replace the eggs. Regardless, of how you adapt this recipe, the Mixed Berry Compote is a real keeper. Why don’t you treat your family to a country breakfast this week and serve these delicious pancakes? Your breakfast nook will resound with the refrain, “More, more, more!”
I initially made this recipe for a Valentine’s Day breakfast in February 2013 when we were visiting our son, daughter-in-law and their children. It was back in the first year of my blog when I was still taking pictures with an iPhone camera.
On that trip I purchased a new computer and a Canon camera, which I began using in May/June 2013. As a result, I’ve been remaking all those first year recipes so I can post better pictures of these many great recipes.
I recently remade this recipe (July 2015) when I had a craving for pancakes. Fruits are in season and easy to get at decent prices so it was the right time to remake this recipe. Gluten Free Pancakes with Mixed Berry Compote is a fabulous breakfast for holidays, special occasions or any time you want a healthier version of pancakes. You’ll love it.
Here’s a look at Gluten Free Pancakes with Mixed Berry Compote. Don’t they look delicious?
Every bite of Gluten Free Pancakes with Mixed Berry Compote is sumptuous and mouthwatering!
These pancakes are great for holiday breakfasts.
Here’s what I did.
I used these ingredients to make the compote.
To make the Mixed Berry Compote: place blueberries, blackberries and sliced strawberries in a large saucepan. Add honey and vanilla. Stir to combine and cook over medium heat about 10 minutes.
Add a little cornstarch mixed with water and stir to combine. Allow to cook a little longer until mixture is thickened.
Keep compote warm until ready to serve.
I used these ingredients to make the pancakes.
Melt butter. Add eggs, gluten free pancake mix, vanilla and milk.
Whisk ingredients to combine.
Grease griddle or frying pan with a little butter. Pour pancake mixture into pan and cook over medium heat until bubbles appear on the surface.
Turn pancakes over and cook the other side another minute or so until done. Remove to plate and keep warm.
To serve: Stack pancakes on top of a plate.
Drizzle Mixed Berry Compote over top of pancakes and serve with additional fruit, if desired.
You won’t be able to get enough of these delicious pancakes!
When you make Gluten Free Pancakes with Mixed Berry Compote, prepare yourself for a scrumptious breakfast that can’t be beat!
Here’s the recipe.
GLUTEN FREE PANCAKES AND MIXED BERRY COMPOTE
(My own concoction)
- 2 cups [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank”]Pamela’s[/url]gluten free baking and pancake mix
- 2 eggs
- 1 cup 2% milk
- 2 tbsp. Land O’ Lakes unsalted butter, melted
- 1 tsp. vanilla
- Whisk eggs, milk, butter, vanilla and pancake mix.
- This mixture is very thick.
- Thin with milk if you like a thinner pancake.
- Spread a little bit of butter over hot griddle or fry pan.
- Cook on griddle until small bubbles start to appear on pancakes.
- Flip pancakes over and brown on other side.
- Serve with Mixed Berry Compote.
- Yield: about 9 4-5” pancakes.
- 1 ½ cups strawberries, sliced
- 1 cup blueberries
- ½ cup blackberries
- ½ cup honey (or sugar)
- 1 tsp. vanilla
- 2 tbsp. cornstarch
- 2 tsp. water
- Wash berries.
- Place in medium-sized saucepan.
- Add honey and vanilla.
- Cook over medium heat about 5 minutes.
- Add mixture of cornstarch and water to thicken sauce.
- Heat through.
- Serve over pancakes or waffles.
- Makes 2 ½ to 3 cups compote.
Everyone raved over these delicious pancakes. The Mixed Berry Compote was marvelous.
Gluten Free Pancakes with Mixed Berry Compote is worthy of being added to your breakfast collection. Don’t expect to have too many left, however!