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Gluten Free Pancakes with Mixed Berry Compote | Can't Stay Out of the Kitchen

Gluten Free Pancakes with Mixed Berry Compote

Teresa Ambra
Fantastic breakfast pancakes served with a mixed berry compote of blueberries, strawberries and blackberries. These gluten free pancakes are breathtaking!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • 1 large skillet or griddle
  • 1 spatula
  • 1 mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 sauce pan
  • 1 sharp knife to cut fruit

Ingredients
  

PANCAKES:

  • 2 cups gluten free flour (I prefer Cup4Cup) or use regular flour
  • 2 large eggs
  • 1 cup 2% milk
  • 2 tbsp. unsalted butter melted
  • 1 tsp. vanilla extract

MIXED BERRY COMPOTE:

  • 1 1/2 cups strawberries sliced
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup granulated sugar or honey
  • 1 tsp. vanilla extract
  • 2 tbsp. cornstarch
  • 2 tsp. water

Instructions
 

PANCAKES:

  • Whisk eggs, milk, butter, vanilla and GF flour. (Or use regular flour).
  • 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.

MIXED BERRY COMPOTE:

  • 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.

Notes

NOTE: Raspberries would be a great addition to this recipe if you are able to get them in season.
 
© Can’t Stay Out of the Kitchen
Keyword blackberries, blueberries, breakfast, brunch, gluten free, pancakes, strawberries
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