Boxty Pancakes with Berry Compote (Soy-Free)

Ingredients

• 1 lb Russet Potatoes
• 1/2 cup Gluten-Free All-Purpose Flour (soy-free)
• 1/2 cup Dairy-Free Milk
• 1 Egg
• 2 tbsp Dairy-Free Butter
• 2 cups Mixed Berries (fresh or frozen)
• 1/4 cup Maple Syrup
• 1 tbsp Lemon Juice

Instructions

1. 1Peel the 1 lb Russet Potatoes. Grate half of the potatoes and mash the other half. Combine both the grated and mashed potatoes in a large bowl.
2. 2Add the 1/2 cup Gluten-Free All-Purpose Flour, 1/2 cup Dairy-Free Milk, and 1 Egg to the bowl with the potatoes. Mix everything together until just combined into a batter.
3. 3Place a 10-inch non-stick skillet over medium heat. Add 1 tablespoon of the 2 tbsp Dairy-Free Butter to the skillet and let it melt, about 1 minute.
4. 4Pour about 1/4 cup of the batter into the heated skillet for each pancake. Cook for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden brown.
5. 5Carefully flip the pancakes and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through. Remove the cooked pancakes to a plate and repeat with the remaining batter, adding the other 1 tbsp Dairy-Free Butter to the skillet if needed between batches.
6. 6While the pancakes cook, combine the 2 cups Mixed Berries, 1/4 cup Maple Syrup, and 1 tbsp Lemon Juice in a small saucepan. Place the saucepan over medium heat and bring to a simmer. Cook for 5 to 8 minutes, stirring occasionally, until the berries have softened and the mixture has thickened slightly.
7. 7Serve the warm boxty pancakes immediately with the berry compote spooned over the top.

Substitutions

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