2013 – Gluten Free Living

Gluten Free Pancakes with Apple, Peach and Pear Compote are wonderful for a big country breakfast, especially if you are trying to eat healthier. I was looking for a wholesome pancake alternative with healthy ingredients and not a lot of sugar or fake sweeteners.

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I made up a compote with apples, peaches and pears in a honey and vanilla syrup that turned out wonderfully. Each fruit cooks down into a rich, pleasing sauce, and with the honey the compote has plenty of natural sweetness.

If you’re looking for healthy alternatives to regular pancakes with corn syrup, consider Gluten Free Pancakes with Apple, Peach and Pear Compote as a healthy, gluten free alternative. If you can’t do dairy consider substituting coconut milk for the milk in the recipe.

You don’t have to make these pancakes gluten free, but if you need a gluten free recipe, I recommend Pamela’s Gluten Free Pancake and Baking Mix. It’s a great alternative to regular flour and turns out great pancakes every time.

When I first published this post back in March 2013, I was still using an iPhone for a camera. The pictures were less than pleasing. I also made these pancakes initially with buckwheat and oat flours, which ended up making the pancakes too heavy and dense.

I recently remade these pancakes (September 2015) and this time I used a different gluten free flour. The pancakes turned out light and fluffy — much more pleasing to the palate and the compote was delectable.

Consider making a batch of these Gluten Free Pancakes with Apple, Peach and Pear Compote the next time you have company for breakfast–especially if any of your guests have gluten intolerance. They will be able to eat these delicious pancakes and no one else will even realize that they’re gluten free!

Here’s a look at these delicious Gluten Free Pancakes with Apple, Peach and Pear Compote.

If you enjoy a lot of fruit on your pancakes you’ll love this delicious compote.

Gluten Free Pancakes with Apple, Peach and Pear Compote is a healthy, gluten free alternative to regular pancakes with corn syrup.

Here’s what I did.

I used these ingredients for the compote.

In a saucepan add diced pears, peaches, apples, cinnamon, honey and vanilla.

 Stir together and allow compote to cook over medium heat about 10-15 minutes to thicken. Mash fruit down while cooking.

Keep compote warm while preparing pancakes.

I used these ingredients for the pancakes.

Meanwhile, make pancake batter: Put gluten free flour in a bowl. Add eggs, canola oil and vanilla.

Add maple extract, milk, and baking powder. Whisk ingredients to combine.

Bake pancakes on one side until bubbles appear on surface and pancakes are almost cooked through.

Turn pancakes over and cook on other side until done. 

Place Gluten Free Pancakes on a plate. Top with Apple, Peach and Pear Compote. 

If you enjoy pancakes for breakfast, this is a guilt-free indulgence you will love.

The Apple, Peach and Pear Compote adds a wonderful twist to these pancakes.

Here’s the recipe.

GLUTEN FREE PANCAKES WITH APPLE, PEACH AND PEAR COMPOTE

(my own concoction)

Gluten Free Pancakes with Apple, Peach and Pear Compote

Teresa Ambra

Gluten Free Pancakes with Apple, Peach and Pear Compote are breathtaking! These lovely breakfast pancakes are made with gluten free flour and served with a scrumptious apple, peach and pear compote. While I made the pancakes with gluten free flour, this recipe is also good made with regular flour. Excellent option for a weekend, company or holiday breakfast.

No ratings yet

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 4

Equipment

• 1 large skillet or griddle
• 1 large mixing bowl
• 1 whisk
• 1 medium sauce pan
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 sharp knife to pare and dice the fruit
• 1 spatula
• 1 potato masher

Ingredients

  

1x2x3x

PANCAKES:

• 2 cups gluten free flour
• 1/4 cup canola oil
• 1 tsp. vanilla extract
• 1 tsp. maple extract
• 1 cup 2% milk
• 2 large eggs
• 1 tsp. baking powder

APPLE, PEACH AND PEAR COMPOTE:

• 1 large apple peeled and diced
• 1 large peach peeled and diced
• 1 large pear peeled and diced
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. vanilla extract
• 1/2 cup granulated sugar or honey

Instructions

 

PANCAKES:

• Whisk all ingredients together.
• Pour batter into heated skillet or griddle that is lightly greased.
• Spoon batter into pan and cook until bubbles appear on top – a few minutes.
• Turn pancakes over and brown the other side.
• Place on plate and keep warm.
• Makes 12, 4 to 5-inch pancakes.
• Meanwhile, prepare compote.

APPLE, PEACH AND PEAR COMPOTE:

• Place all the ingredients in a medium saucepan and bring to a simmer over medium heat.
• Cook about 10 minutes until sauce thickens slightly.
• Mash down with a potato masher while cooking.
• Keep warm.
• Serve over hot pancakes.
• Makes about 3-4 cups compote.

Notes

NOTE: To make a fluffier pancake add ¾ cup soured milk and ½ tsp. baking soda. To sour milk, add 1 tbsp. white vinegar to milk and allow to stand about 3-5 minutes until mixture curdles and becomes thick.

 

NOTE: While I used oat and buckwheat flours the first time I made this recipe, these flours make a very heavy pancake that most people will not enjoy. I highly recommend that you use gluten free flour in this pancake recipe.

 

NOTE: While Pamela's pancake and baking mix was the only gluten free product readily available when this recipe was first posted, there are now many more gluten free products that are quite superior in taste and texture. I recommend Bob's Red Mill, Cup4Cup, BetterBatter, Krusteaz and even the Walmart Great Value Brand gluten free flours as offering a better, tastier, more consistent blend of gluten free flour.

 

^© Can’t Stay Out of the Kitchen

Keyword apples, breakfast, brunch, gluten free, pancakes, peaches, pears

Tried this recipe?Let us know how it was!

Gluten Free Pancakes with Apple, Peach and Pear Compote taste so marvelously. I added maple extract and honey to the pancake batter to sweeten it a little.

These scrumptious pancakes are topped with loads of delicious apples, peaches, and pears. I didn’t need the maple syrup on these pancakes. The compote was sweet enough.

You may also enjoy these delicious recipes!

Gluten Free Peach Pancakes with Peach Topping

Gluten Free Blueberry Pancakes

Gluten Free Pancakes with Blackberry Sauce

Gluten Free Pancakes with Apple, Peach and Pear Compote

Teresa Ambra

Gluten Free Pancakes with Apple, Peach and Pear Compote are breathtaking! These lovely breakfast pancakes are made with gluten free flour and served with a scrumptious apple, peach and pear compote. While I made the pancakes with gluten free flour, this recipe is also good made with regular flour. Excellent option for a weekend, company or holiday breakfast.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 4

Equipment

• 1 large skillet or griddle
• 1 large mixing bowl
• 1 whisk
• 1 medium sauce pan
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 sharp knife to pare and dice the fruit
• 1 spatula
• 1 potato masher

Ingredients

  

1x2x3x

PANCAKES:

• 2 cups gluten free flour
• 1/4 cup canola oil
• 1 tsp. vanilla extract
• 1 tsp. maple extract
• 1 cup 2% milk
• 2 large eggs
• 1 tsp. baking powder

APPLE, PEACH AND PEAR COMPOTE:

• 1 large apple peeled and diced
• 1 large peach peeled and diced
• 1 large pear peeled and diced
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. vanilla extract
• 1/2 cup granulated sugar or honey

Instructions

 

PANCAKES:

• Whisk all ingredients together.
• Pour batter into heated skillet or griddle that is lightly greased.
• Spoon batter into pan and cook until bubbles appear on top – a few minutes.
• Turn pancakes over and brown the other side.
• Place on plate and keep warm.
• Makes 12, 4 to 5-inch pancakes.
• Meanwhile, prepare compote.

APPLE, PEACH AND PEAR COMPOTE:

• Place all the ingredients in a medium saucepan and bring to a simmer over medium heat.
• Cook about 10 minutes until sauce thickens slightly.
• Mash down with a potato masher while cooking.
• Keep warm.
• Serve over hot pancakes.
• Makes about 3-4 cups compote.

Notes

NOTE: To make a fluffier pancake add ¾ cup soured milk and ½ tsp. baking soda. To sour milk, add 1 tbsp. white vinegar to milk and allow to stand about 3-5 minutes until mixture curdles and becomes thick.

 

NOTE: While I used oat and buckwheat flours the first time I made this recipe, these flours make a very heavy pancake that most people will not enjoy. I highly recommend that you use gluten free flour in this pancake recipe.

 

NOTE: While Pamela’s pancake and baking mix was the only gluten free product readily available when this recipe was first posted, there are now many more gluten free products that are quite superior in taste and texture. I recommend Bob’s Red Mill, Cup4Cup, BetterBatter, Krusteaz and even the Walmart Great Value Brand gluten free flours as offering a better, tastier, more consistent blend of gluten free flour.

 

^© Can’t Stay Out of the Kitchen

Keyword apples, breakfast, brunch, gluten free, pancakes, peaches, pears

Tried this recipe?Let us know how it was!