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Gluten-Free and Dairy-Free Swedish Pancakes with Berry Compote

Thin and delicate Swedish pancakes, made gluten-free and dairy-free. Served with a homemade berry compote for a delightful lunch or brunch.

30m4 servings
Contains eggSOY-free
320 cal|8g protein|45g carbs|12g fat|4g fiber

Ingredients

  • 1 cup Gluten-Free All-Purpose Flour
  • 1.5 cups Oat Milk
  • 2 large Eggs
  • 2 tbsp Dairy-Free Butter
  • 1 tbsp Sugar
  • 0.25 tsp Salt
  • 2 cups Mixed Berries
  • 1 tbsp Lemon Juice
  • 2 tbsp Maple Syrup

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

Instructions

  1. 1In a blender or bowl, whisk together gluten-free flour, oat milk, eggs, melted dairy-free butter, sugar, and salt until smooth.
  2. 2Heat a lightly oiled griddle or frying pan over medium heat.
  3. 3Pour 1/4 cup of batter onto the hot griddle for each pancake.
  4. 4Cook for 2-3 minutes per side, or until golden brown.
  5. 5While pancakes are cooking, prepare the berry compote: In a saucepan, combine mixed berries, lemon juice, and maple syrup.
  6. 6Cook over medium heat for 5-7 minutes, or until the berries have softened and released their juices.
  7. 7Serve the pancakes hot with the berry compote.

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