Fluffy Oat Pancakes with Berry Compote
Light and airy dairy-free, egg-free pancakes served with a vibrant homemade berry compote. A perfect and safe start to any day.
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Ingredients
- 1.5 cups Gluten-free rolled oats
- 1.75 cups Dairy-free milk
- 1 medium Ripe banana
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 0.5 tsp Salt
- 2 cups Mixed berries (fresh or frozen)
- 2 tbsp Maple syrup
- 1 tbsp Lemon juice
- 2 tbsp Dairy-free butter or oil for cooking
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender, combine the gluten-free rolled oats, dairy-free milk, ripe banana, baking powder, cinnamon, and salt. Blend until smooth and well combined. Let the batter rest for 5-10 minutes to thicken.
- 2While the batter rests, prepare the berry compote. In a small saucepan, combine the mixed berries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the berries have broken down and the sauce has thickened slightly, about 8-10 minutes. Set aside.
- 3Heat a lightly oiled griddle or non-stick skillet over medium heat.
- 4Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
- 5Repeat with the remaining batter, adding more oil or dairy-free butter as needed.
- 6Serve the pancakes warm, topped with the berry compote.
Substitutions
Cow's milk →
Egg →
Butter →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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