Gluten Free Mixed Berry Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Blackberry 70 grams

  • Strawberry 40 grams

  • Raspberry 60 grams

  • Blueberry 35 grams

Spices

  • 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

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 berries. Fold into pancake mix gently.

    • 40 grams, halved Strawberry
    • 35 grams, halved Blueberry
  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 620 kcal  
Total Fat 32.0 g 41%
Total Saturated Fat 11.0 g 56%
Unsaturated Fat 21 g  
Cholesterol 220 mg 73%
Sodium 1400 mg 60%
Total Carbohydrate 66 g 24%
Fiber Total Dietary 4 g 13%
Sugars Total 26 g  
Protein 14 g 29%
Vitamin C 14 mg 15%
Calcium Ca 358 mg 30%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team