Gluten-Free Oat & Pecan Pancakes with Warm Berry Compote

Name: Gluten-Free Oat & Pecan Pancakes with Warm Berry Compote
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoon butter, divided; 3 tablespoons maple syrup; ½ teaspoon fresh lemon juice; 1 cup quartered strawberries; ½ cup raspberries; ½ cup blueberries; 2 cups gluten-free flour blend; ¼ cup finely-ground granulated maple sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; 1 cup almond milk, or more as needed; 2 large eggs; ¼ cup vegetable oil; 1 teaspoon pure vanilla extract; ½ cup chopped pecans; ½ cup gluten-free quick oats

Nicole J Corbo

Gluten-Free Oat & Pecan Pancakes with Warm Berry Compote

Share This Recipe

These gluten-free pancakes packed with hearty oatmeal and pecans. Every bite is infused with the flavors of vanilla and cinnamon. A warm mixed-berry compote is the final flourish just before serving. This recipe is great when you want to enjoy a casual yet elegant Sunday brunch with friends. Serve with your favorite brunch sides like bacon, sausage or hash browns. To really get the party started, pop open a bottle of bubbly and make mimosas or bellini for the crowd!

Print recipe

Servings: 4

Ready in: 25min PT25M

Ingredients

2 tablespoon butter, divided
3 tablespoons maple syrup
½ teaspoon fresh lemon juice
1 cup quartered strawberries
½ cup raspberries
½ cup blueberries
2 cups gluten-free flour blend
¼ cup finely-ground granulated maple sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup almond milk, or more as needed
2 large eggs
¼ cup vegetable oil
1 teaspoon pure vanilla extract
½ cup chopped pecans
½ cup gluten-free quick oats

Directions

Preheat oven to 225˚F (110˚C). Place a baking sheet on the middle oven rack.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir maple syrup and lemon juice with the butter; add strawberries, raspberries, and blueberries and cook, stirring gently, until the berries begin to soften and juices are released, 2 to 3 minutes. Reduce heat to low to keep warm, stirring occasionally.
Whisk flour blend, maple sugar, baking powder, salt, and cinnamon together in a mixing bowl; add almond milk, eggs, vegetable oil, and vanilla and whisk until smooth. Stir pecans and oats into the batter. Thin batter with more almond milk, if needed to make pourable.
Melt just enough butter to coat a griddle at medium-high heat. Ladle batter in ¼ cup portions onto the griddle and cook until bubbles appear on surface of pancakes, about 3 minutes. Flip pancake and continue cooking until pancakes feel firm when lightly pressed with a spatula, 1 to 3 minutes more. If working in batches, keep finished pancakes warm in preheated oven.
Serve pancakes with warm berry compote.

Mealthy tip:

Make this dish vegan by replacing the eggs with 2 tablespoons flaxseed meal blended with 6 tablespoons water, and using water in place of the butter in the berry compote. Store leftover compote in an airtight container in fridge up to 5 days.

Tagged:

Casual Party Game Day Gluten-free Breakfast Brunch No Meat

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Laura Griffin says:

These pecan pancakes are on regular rotation at our house. I've made this recipe with and without the berry compote. They're both fantastic.

Greg Jones says:

A couple of things to love about this recipe: the fact that it's gluten free, made with pecans, and served with warm compote. This is probably one of my favorite breakfast pancake dishes to date. Sweet, fluffy and great flavor.