Dairy-Free Swedish Pancakes with Berry Compote

Ingredients

• 1 cup All-purpose flour
• 1 1/2 cups Dairy-free milk (coconut or almond)
• 2 Eggs
• 2 tablespoons Dairy-free butter, melted
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 2 cups Mixed berries (fresh or frozen)
• 2 tablespoons Maple syrup
• 1 teaspoon Lemon juice

Instructions

1. 1In a large bowl, add the 1 cup of all-purpose flour, 1 1/2 cups of dairy-free milk, 2 eggs, 2 tablespoons of melted dairy-free butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Place a 10-inch non-stick skillet or griddle over medium heat. Allow it to heat up for about 2-3 minutes.
3. 3Once the skillet is hot, pour 1/4 cup of the batter onto the center of the skillet for each pancake. You may need to gently swirl the skillet to spread the batter thinly.
4. 4Cook each pancake for 2-3 minutes on the first side, until the edges look set and the underside is golden brown. Carefully flip the pancake and cook for another 2-3 minutes on the second side, until golden brown.
5. 5While the pancakes are cooking, prepare the berry compote. In a medium saucepan, combine the 2 cups of mixed berries, 2 tablespoons of maple syrup, and 1 teaspoon of lemon juice.
6. 6Cook the berry mixture over medium heat, stirring occasionally, for 5-7 minutes. The berries should soften and break down, and the compote should thicken slightly.
7. 7Serve the Swedish pancakes immediately with the warm berry compote spooned over the top.

Substitutions

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