Pikelets (New Zealand Pancakes) with Berry Compote

Ingredients

• 1 cup Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 cup Plant-based milk (e.g., almond, soy)
• 1/4 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 2 cups Mixed berries (fresh or frozen)
• 2 tablespoons Maple syrup or agave nectar
• 1 teaspoon Lemon juice

Instructions

1. 1In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
2. 2In a separate bowl, combine the plant-based milk, unsweetened applesauce, and vanilla extract.
3. 3Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
4. 4Heat a lightly oiled griddle or skillet over medium heat.
5. 5Drop spoonfuls of the batter onto the hot griddle and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. 6While the pikelets are cooking, prepare the berry compote. In a saucepan, combine the mixed berries, maple syrup (or agave nectar), and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the berries have softened and the sauce has thickened slightly.
7. 7Serve the pikelets warm with the berry compote.

Substitutions

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