Gluten Free Blackberry Pancakes with Compote
 
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These decadent Gluten Free Blackberry Pancakes with Blackberry Compote are a joy to wake up to. Take it to the next level with a layer of peanut butter, a dollop of plain Greek yogurt, and a sprinkle of toasted pecans.
Author:
Recipe type: Breakfast
Serves: 10-12
Ingredients
  • For the pancakes:
  • 1 small ripened banana, mashed (about ⅓ cup)*
  • 1 large egg
  • ½ cup plain Greek yogurt
  • ½ cup plus 2 tablespoons milk (I used 2%)
  • 3 tablespoons brown sugar
  • 1½ teaspoons vanilla
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon xanthan gum (if your flour blend doesn't already contain a gum)
  • 1¼ cups high quality gluten free all purpose flour or my preferred blend: ½ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum OR gluten free oat flour, ¼ cup potato starch, 2 tablespoons tapioca starch
  • 3 tablespoons butter, melted
  • ⅔ cup blackberries, cut into halves or thirds (about the size of a blueberry)
  • For the compote:
  • 1½ cups blackberries
  • ¼ cup water
  • 3 tablespoons pure maple syrup
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 tablespoon cornstarch
  • Toppings: peanut butter, plain Greek yogurt, toasted pecans
Directions
  1. Begin blackberry compote by adding blackberries, water, maple syrup, lemon juice, vanilla, cinnamon, and salt to a small saucepan. Bring to a boil and reduce to simmering. Simmer for 10 minutes, stirring occasionally to avoid burning, gently mashing berries as you stir. Mix cornstarch with a drizzle of water (about a teaspoon) and stir to create a slurry. Pour into saucepan and stir to combine. Increase heat to medium low and cook until sauce has thickened, about another 2-3 minutes.
  2. While sauce is cooking, begin making pancakes. In a medium sized mixing bowl, mash banana until soupy. Add egg, yogurt, milk, brown sugar, and vanilla and whisk until smooth.
  3. In a separate smaller bowl, sift together baking powder, salt, cinnamon, xanthan gum (if your flour blend doesn't already contain a gum, and gluten free flour (or my preferred mix).
  4. Add dry mix to wet mixture and stir until smooth. Add melted butter and mix until combined. Gently fold in blackberry pieces.
  5. Let batter sit while griddle heats. Heat griddle to medium low or about 275 degrees. Once hot, spray with cooking spray or coat with butter. Drop about ¼ cup batter 2-3" apart on griddle and cook for 2-3 minutes or until edges are set, centers are bubbly, and bottoms are golden brown. Flip and cook an additional 1-2 minutes or until cooked through. Repeat with remaining batter.
  6. Top pancakes with peanut butter, compote, plain Greek yogurt and toasted pecans.
Notes
*You cannot taste the banana in these pancakes, but if you prefer to omit, add another egg.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-blackberry-pancakes/