Gluten-Free Pancakes with Cranberry Apple Compote | Lemons and Basil
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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 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
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!