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Gluten-Free Pancakes with Berry Compote

Celebrate Mother’s Day with Gluten-Free Pancakes with Berry Compote—an acne-friendly, skin-nourishing breakfast.
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Servings: 4 people

Ingredients

  • 1 cup gluten-free all-purpose flour (see notes)
  • 2 tsp baking powder (aluminum-free preferred)
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • 1 tbsp coconut sugar or maple syrup
  • 1 cup unsweetened non-dairy milk
  • 1 tbsp apple cider vinegar or lemon juice (for buttermilk effect)
  • 1 large egg
  • 2 tbsp melted coconut oil or avocado oil

Optional:

  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract

For the Berry Compote:

  • 2 cups berries of choice (we used a combination of strawberry and raspberry)
  • 2 tablespoons maple syrup (more to taste)
  • 1 teaspoon lemon juice
  • 1 tsp chia seeds

Instructions

Make the Berry Compote:

  • In a small saucepan, combine strawberries, raspberries, maple syrup, and lemon juice.

Cook the Compote:

  • Heat over medium heat, stirring occasionally.
  • Let it simmer for about 5-7 minutes until the fruit softens and releases its juices.
  • For a chunkier compote, lightly mash some of the berries with the back of a spoon.
  • Taste and add more maple syrup if needed.
  • Remove from heat and stir in chia seeds.
  • Set aside to cool slightly.

Make the Fluffy Gluten-Free Pancakes:

  • Mix the wet ingredients: In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes to curdle (makes dairy-free “buttermilk”). Then whisk in the egg, vanilla, and melted oil.
  • Combine dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and optional coconut sugar.
  • Combine wet and dry: Pour the wet mixture into the dry and gently fold together. Don’t overmix—some lumps are okay. The batter should be thick but pourable. Let it sit for 5 minutes to thicken up.
  • Cook: Heat a pan over medium-low heat. Add a bit of oil. Scoop ¼ cup of batter per pancake and gently spread into a circle. Cook 2–3 minutes or until bubbles form and edges are dry. Flip and cook another 2–3 minutes.
  • Serve: Stack them up and serve warm with pure maple syrup, nut butter, coconut yogurt, or fresh fruit.

Notes

 

  • Gluten-free flour blends vary, so you may need to adjust the batter slightly—add more milk if too thick, or a bit more flour if too runny.
  • Use a blend that contains xanthan gum for structure. If not included, add ¼ tsp xanthan gum yourself. We used Bob’s Red Mill Gluten-Free 1:1 Baking Flour for this recipe.