Quinoa flour is the base for these tasty pancakes, and a homemade fruit compote dresses them up for a special occasion, but even just maple syrup does the trick.
Directions for: Gluten-Free Pancakes with Berry Compote
Ingredients
Berry Compote2 cup peeled and diced ripe Bartlett pears
1 cup fresh or frozen cranberries
1 cup fresh or frozen raspberries
1 cup sugar
cup orange juice
2 tsp finely grated orange zest
tsp ground cinnamon
tsp ground cloves
Pancakes1 cup quinoa flour
cup tapioca starch
1 Tbsp sugar
1 Tbsp cornmeal
2 tsp baking powder
tsp xantham gum
tsp salt
pinch ground nutmeg
1 cup 1% or 2% milk
1 large egg
2 Tbsp vegetable oil
1 tsp vanilla extract
yoghurt, for serving
Directions
Berry Compote1. For the compote, bring all of the ingredients up to a simmer in a saucepot, stirring often. Simmer for about 15 minutes, until the pears are tender and the cranberries have popped. Chill until ready to serve (the compote will keep for up to a month, refrigerated).
Pancakes1. For the pancakes, stir the quinoa flour, tapioca starch, sugar, cornmeal, baking powder, xantham, salt and nutmeg together. In a separate bowl, whisk the milk, egg, oil and vanilla. Add the liquids to the dry mixture and whisk just until blended (a few lumps are OK).
2. Heat a non-stick skillet or griddle over medium heat and grease lightly. Drop spoonfuls of batter onto the skillet and cook for about 3 minutes, until the top surface of the pancake loses its shine. Flip the pancake over and cook another 2-3 minutes, until golden brown. Remove from the pan and keep warm as you repeat with the remaining batter.
3. Serve the pancakes warm with the berry compote (served warmed or chilled) and yogurt.
See more: Gluten-Free, Brunch, Breakfast, Berries, Vegetarian, Eggs/Dairy