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Gluten Free Pancakes with Apple, Peach and Pear Compote | Can't Stay Out of the Kitchen

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
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
  

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
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