Gluten Free Apple Crisp Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Blackberry 70 grams

  • Raspberry 60 grams

  • Fuji Apple 1

Spices

  • Ground Cinnamon 1 teaspoon

  • Vanilla Extract 1/2 tablespoon

  • Salt 1/2 tablespoon

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 43 grams

Pantry

  • Sugar 2 teaspoons

  • Vegetable Oil 74 milliliters

  • Light Brown Sugar 70 grams

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

  • Oats 80 grams

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 190 grams Gluten-free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Salt
    • 2 teaspoons Sugar
    • 310 milliliters Buttermilk
    • 4 Eggs
    • 43 grams Unsalted Butter
    • 59 milliliters Vegetable Oil
    • 1 tablespoon Baking Powder
  2. Prep Smash-In

    Prepare ingredients. Fold into pancake mix.

    • 80 grams Oats
    • 180 grams, grated Fuji Apple
    • 1 teaspoon Ground Cinnamon
  3. Cook Pancake

    Cook 1/2 cup scoop of batter in frying pan until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Vegetable Oil
  4. Prep Topping

    Prepare ingredients. Place all Ingredients into small saucepan & place on low heat. Bring to a simmer, stirring occasionally.

    • 60 grams, cleaned, quartered Raspberry
    • 70 grams, cleaned, quartered Blackberry
    • 70 grams Light Brown Sugar
    • 1/2 tablespoon Vanilla Extract
    • 1/2 teaspoon Salt
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 710 kcal  
Total Fat 32.0 g 41%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 21 g  
Cholesterol 220 mg 73%
Sodium 1400 mg 60%
Total Carbohydrate 81 g 29%
Fiber Total Dietary 6 g 22%
Sugars Total 27 g  
Protein 18 g 35%
Vitamin C 8 mg 10%
Calcium Ca 375 mg 30%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team