Fluffy Oat Pancakes with Berry Compote

Ingredients

• 1.5 cup gluten-free rolled oats
• 1 cup all-purpose gluten-free flour blend
• 2 tsp baking powder
• 2 tbsp sugar
• 0.5 tsp salt
• 1.75 cup unsweetened plant-based milk
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 cup mixed berries (fresh or frozen)
• 1 tbsp lemon juice
• 2 tbsp maple syrup (for compote)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the gluten-free rolled oats, gluten-free flour blend, baking powder, sugar, and salt.
2. 2In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
3. 3Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
4. 4Let the batter rest for 5-10 minutes to allow the oats and flour to absorb liquid.
5. 5While the batter rests, prepare the berry compote: Combine mixed berries, lemon juice, and maple syrup in a small saucepan.
6. 6Cook over medium heat, stirring occasionally, until the berries have broken down and the compote has thickened, about 8-10 minutes. Set aside.
7. 7Heat a lightly oiled griddle or non-stick skillet over medium heat.
8. 8Pour about 1/4 cup of batter per pancake onto the hot griddle.
9. 9Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
10. 10Serve pancakes immediately with the warm berry compote.

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