Heather Strang | Gluten/Dairy/Sugar-Free Pancakes with Fruit Compote
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12 Sep / Gluten/Dairy/Sugar-Free Pancakes with Fruit Compote

I woke up thinking about…pancakes. And wondering if I had enough of the goods to make them from scratch at home. Fortunately, I discovered I had just enough flour to make fluffy, tasty pancakes. The tapioca flour meant they were light and fluffy and if I hadn’t flattened them down (and removed the cinnamon) they could easily have been biscuits. Just FYI. Multi-purpose recipe here!

Gluten/Dairy/Sugar-free Pancakes with Fruit Compote

1.5 c tapioca flour
1 t xantham gum
1.5 t baking powder
1 t salt
1 T stevia
1 T cinnamon
3 T canola oil
2 eggs
1.5-2 c water (depending on the thickness desired)

Mix together, adding water to make consistency thinner. Scoop onto skillet (set on medium heat), flatten and cook for 3-4 minutes each side. Will get fluffy, so can flatten with spatula.

Fruit compote:
1 c mixed berries (frozen or fresh, no sugar added)
Heat on stove on low for 5-10 minutes depending on desired consistency.

Top pancakes with fruit compote and a sprinkle of cinnamon. If can tolerate yogurt, you can mix yogurt (I love Trader Joe’s nonfat greek style) and compote together for added protein bonus. I also added a dollop of my sugar-free freezer jam for added kick.

Happy Eating!
xoHeather

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4 Comments
  • Sophie

    MMMMMM,..these thicker pancakes look so delectable!

  • sherri

    i made these, they were weird and chewwy, but had a good flavor, not sure what i did wrong, im very new to the gluten free/sugar free world.

  • admin

    Sherri,

    Try brown rice flour or Pamela’s gluten-free baking mix instead of tapioca flour.

    Happy Eating!
    xoH

  • YasJu

    just made these. Very good, but very gummy texture!

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