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Fluffy Oat Pancakes with Berry Compote

Light and fluffy pancakes made with oat flour, served with a vibrant homemade berry compote. A perfect allergy-friendly start to the day.

35m4 servings

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DAIRY-freeEGG-freeNUTS-freePEANUT-free
380 cal|8g protein|65g carbs|10g fat|7g fiber

Ingredients

  • 1.5 cups Oat flour
  • 2 tsp Baking powder
  • 0.5 tsp Salt
  • 2 tbsp Granulated sugar
  • 1.25 cups Unsweetened plant-based milk
  • 3 tbsp Vegetable oil
  • 1 tsp Vanilla extract
  • 2 cups Mixed berries
  • 2 tbsp Water
  • 1 tsp Lemon juice

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

Instructions

  1. 1In a large bowl, whisk together the oat flour, baking powder, salt, and sugar.
  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. 4For the berry compote: In a small saucepan, combine the mixed berries, water, and lemon juice. Bring to a simmer over medium heat.
  5. 5Cook, stirring occasionally, for 8-10 minutes, or until the berries have broken down and the sauce has thickened. Mash some berries with a spoon if desired.
  6. 6Heat a lightly oiled griddle or non-stick skillet over medium heat.
  7. 7Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  8. 8Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
  9. 9Serve pancakes warm, topped with the berry compote.

Substitutions

All-purpose flour →

Ensure certified gluten-free if needed for celiac, though not required by user.

Dairy milk →

Soy, oat, or rice milk are good options. Ensure they are free from other allergens.

Butter →

Canola, sunflower, or other neutral vegetable oil.

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