Berry Compote Pancake Stack

Berry Compote Pancake Stack

With pancakes being one of my go-to meals, how could I not share another of my favourite pancake recipes?!

I tried this a few days ago using coconut flour as I was going to see if it would work gluten-free. It turns out that coconut flour definitely does not work with this recipe, but ordinary gluten-free plain flour does. Just a heads up for if you were thinking of trying it with coconut flour!

Let me know what you think of this recipe over on Instagram if you try it, I'd love to see your own takes on it.

Berry Compote Pancake Stack

Ingredients for the pancake mix

1 cup plain flour of choice (but don't use coconut flour!)

2 tsp baking powder

1/2 tsp bicarbonate of soda (/baking soda)

1 tbsp coconut sugar or soft brown sugar

1 cup unsweetened plant-based milk of choice (I used almond milk)

1/4 tsp vanilla extract

1 tsp apple cider vinegar


Ingredients for the berry compote

(Makes about two jars)

3 cups frozen berries of choice (I used blueberries, raspberries and blackberries)

3 tbsp water

1 tbsp cornstarch/cornflour


Method for the pancakes

1. Combine the flour, baking powder, bicarbonate of soda and sugar together in a bowl.

2. In a smaller bowl, combine the milk, apple cider vinegar and vanilla extract. Set aside for 5-10 minutes.

3. Pour the milk mixture into the flour mixture and whisk until there are no lumps (it can help to use a blender).

4. I find that leaving the mixture to thicken in the fridge overnight always makes the pancakes better, but it isn't necessary. If you want to make them straight away, go to step 5 below!

5. Heat up a frying pan on the hob. If it's a non-stick pan then you won't need to add any oil, but if it isn't then add about 1 tsp coconut oil or sunflower oil to the pan.

6. Once it's melted and the pan has heated up (you'll be able to feel it when you hover your hand over it - just don't touch it!), swirl the oil around in the pan to coat most of the surface, and add about 2 tbsp of the pancake mixture to the pan.

7. Using a spatula, flip the pancake once it's cooked on the bottom-side (it will lift off the pan without leaving any liquid mixture).

8. Lift it up slightly to check how it's doing after about 30 seconds, and transfer it to a plate once it's cooked. Then continue to do the same with the remaining mixture to make the rest of the pancakes.


Method for the berry compote

1. Tip all of the frozen berries into a saucepan, and put it on a medium heat on the hob.

2. In a small bowl, mix together the cornstarch and water.

3. Mix and mash the berries every now and then using a wooden spoon. After a while they'll release their juices and it'll begin to look more like berry compote.

4. Once the berries have cooked down, reduce the heat to low and add the cornstarch mixture to the pan. Stir it in straight away. This will help the compote thicken and be less liquid-y.

5. When it's thickened a bit, transfer the compote to jars or pots - whatever you'd like to store it in (or eat it once it's cooled down a little!).

Berry Compote Pancake Stack

Enjoy! I also topped mine with some Rawtella from My Raw Joy, some strawberries, chopped hazelnuts, Divine chocolate bar pieces and chocolate sauce (made by mixing cacao powder with maple syrup).

Wishing you all a wonderful day!

Love, Ally x

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