Dairy-Free Swedish Pancakes with Berry Compote

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 2 tablespoons Unsweetened applesauce
• 1 1/2 cups Dairy-free milk (oat or soy)
• 1 teaspoon Vanilla extract
• 2 cups Mixed berries (fresh or frozen)
• 2 tablespoons Maple syrup

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined.
2. 2In a separate medium bowl, whisk together the 1 1/2 cups of dairy-free milk, 2 tablespoons of unsweetened applesauce, and 1 teaspoon of vanilla extract until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until the batter is just combined and no large lumps of flour remain. Be careful not to overmix; a few small lumps are okay.
4. 4Heat a 10-inch non-stick skillet or griddle over medium heat, which is about 350°F (175°C). Lightly grease the skillet with a neutral oil if needed, though a good non-stick surface might not require it.
5. 5For each pancake, pour 1/4 cup of batter onto the hot skillet. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook for another 2 to 3 minutes on the second side, until golden brown.
6. 6While the pancakes are cooking, prepare the berry compote. In a small saucepan, combine the 2 cups of mixed berries and 2 tablespoons of maple syrup.
7. 7Cook the berry mixture over medium heat, stirring occasionally, for 5 to 7 minutes. The berries should soften and release their juices, creating a syrupy compote. Remove from heat once the desired consistency is reached.
8. 8Serve the Swedish pancakes immediately with the warm berry compote spooned over the top.

Substitutions

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