Gluten-Free Pancakes with Cranberry Apple Compote

Any cranberry fans out there? If so, these Gluten-Free Pancakes with Cranberry Apple Compote are for you! Bold in both flavor and color, they’re the perfect choice for a festive Christmas morning breakfast or brunch. The cranberry apple combo creates a thick compote that is slightly tangy, yet subtly sweet due to the natural sweetness brought in with a little honey and maple syrup.

And while the pancakes may be gluten-free, their texture remains fluffy and their flavor is on point, sure to fill in for your favorite traditional pancakes. Of course if gluten isn’t a concern, feel free to substitute with whole wheat or white flour.

Brighton and I enjoyed our pancakes topped with the cranberry apple compote, a drizzle of honey, and a spoonful of Greek yogurt dip, while Josh went old school and stuck to the tried and true organic butter and maple syrup. Always a bit hesitant to see how he’ll react when I make a healthier version of one of his favorites, I was thrilled when he said they were amazing and asked if we had more. {Whew!}

Thanks to Coaction PR, I had the opportunity last year to share with you some of my favorite kitchen gadgets, several of which were created by Dreamfarm. I’m thrilled to say, Dreamfarm has continued developing and creating innovative kitchen tools, including these Levups, Levoons, and Chopula! I was able to use each of these tools to make these pancakes, and while the Levups and Levoons are fabulous, and help make precise measurements easier than ever, it’s this Chopula that has me most excited. It’s thin and flexible, yet strong and firm. The pancakes were incredible easy to flip, due to the thinness of this Chopula and it’s ability to easily slide beneath each pancake. I’ve also been using it to cook eggs and dish out desserts over the last few weeks and it works great for each task I put it to!

Best of all? Coaction has happily agreed to give away a set of each of these great products {a $45 value!} to one lucky winner! Be sure to register below for your chance to win!

Dreamfarm Kitchen Tools GIVEAWAY

This will likely be my last post before Christmas, I want to wish each and every one of you a very Merry Christmas!!

Print Recipe

5 from 1 vote

Gluten-Free Pancakes with Cranberry Apple Compote

These Gluten-Free Pancakes with Cranberry Apple Compote would make for a lovely addition to your Christmas Breakfast or Brunch! Bold in flavor, rich in color!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: apple pie, compote, cranberry, gluten-free, pumpkin pancakes chocolate chips

Servings: 12

Author: Kaylee Pauley

Ingredients

• FOR THE CRANBERRY APPLE COMPOTE
• 1/2 cup honey
• 1/4 cup maple syrup
• 1/2 cup water
• 1 teaspoon ground cinnamon
• 1 12 ounce package fresh cranberries
• 2 cups granny smith apples peeled and diced, approx 2 cups
• FOR THE GLUTEN-FREE PANCAKES
• 1 1/2 cup Arrowhead Organic gluten free all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 tsp baking soda
• 1/2 teaspoon salt
• 2 Tablespoon organic coconut sugar
• 2 organic eggs
• 1 3/4 cup unsweetened vanilla almond milk
• 1 1/2 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Suggested Toppings: Additional maple syrup or honey orange zest, Greek yogurt fruit dip
, pecans

Instructions

• FOR THE CRANBERRY APPLE COMPOTE:
• Add honey, maple syrup, water, and cinnamon to a medium sauce pan. Cook over medium heat and bring to a boil, stir frequently.
• Once mixture above is boiling, add cranberries and apples, gently stir until well combined. Reduce heat to low and allow mixture to simmer for 10-15 minutes, or until mixture has begun to thicken.
• Remove from heat and allow to cool, then take fork and gently mash cranberries against the side of the pan so they pop and release their juice.
• FOR THE GLUTEN-FREE PANCAKES:
• Add gluten-free flour, baking powder, baking soda, salt and coconut sugar to a large mixing bowl, whisk until well combined.
• Add in the eggs, almond milk, apple cider vinegar, vanilla extract, cinnamon and nutmeg. Stir until mixture is smooth, it should be somewhat thin, like your traditional pancake batter.
• Heat large skillet over medium heat and spray with coconut oil cooking spray.
• Once the skillet is hot, pour batter into individual pancakes, using approximately 1/4 cup for each pancake. Smooth out with a spoon or spatula if needed. Cook until golden brown on bottom, then flip and cook again until a light golden brown color is reach. Repeat with the remaining batter.
• Serve warm with your choice of toppings and enjoy!

These products were provided by Coaction PR. All opinions are my own, and I truly love Dreamfarm’s innovative kitchen tools. Thank you for supporting the sponsors who keep Lemons and Basil in action!

Cranberry Apple Compote adapted from Culinary Hill.
Gluten-Free Pancakes adapted from Veggie Balance.