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Gluten Free Pancakes with Apple, Peach and Pear Compote

Teresa Ambra
Breakfast pancakes made with gluten free flour and served with a scrumptious apple, peach and pear compote. This clean recipe is Gluten free.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4

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 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, 4-5-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 Pamela’s gluten free pancake and baking mix in this pancake recipe.
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