Fluffy Oat Pancakes with Berry Compote

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

Instructions

1. 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.
2. 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.
3. 3Heat a lightly oiled griddle or non-stick skillet over medium heat.
4. 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.
5. 5Repeat with the remaining batter, adding more oil or dairy-free butter as needed.
6. 6Serve the pancakes warm, topped with the berry compote.

Substitutions

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