Fluffy Oat Pancakes with Berry Compote
Light and fluffy dairy-free, egg-free pancakes served with a vibrant homemade berry compote. A perfect beginner-friendly breakfast.
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Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup rolled oats
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.25 cups unsweetened plant-based milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups mixed berries
- 1 tablespoon lemon juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt.
- 2In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 4For the compote: In a small saucepan, combine the mixed berries and lemon juice. Cook over medium heat, stirring occasionally, until the berries have broken down and the sauce has thickened, about 8-10 minutes.
- 5Heat a lightly oiled griddle or non-stick skillet over medium heat.
- 6Pour about 1/4 cup of batter per pancake onto the hot griddle.
- 7Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 8Serve pancakes warm with the berry compote.
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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