Gluten Free Pancakes with Strawberry Rhubarb Compote

Serves 4


2 cups strawberries, halved

2 cups chopped rhubarb

1 tablespoon water

1 tablespoon maple syrup (or honey)

¼ teaspoon cinnamon


¾ cup water or milk (plus more if thinner cakes are desired)

1 tablespoon plus 1 teaspoon olive oil

¼ cup plain Greek-style yogurt

¼ teaspoon vanilla extract

1 large egg

1 ¼ cup gluten free baking mix (We like Pamela's)* (see * below to make your own)

(if mix doesn't already include baking powder, add 1 teaspoon baking powder to recipe)

Grass-fed butter (optional)

cooking oil spray for skillet

Add strawberries, rhubarb, water, maple syrup and cinnamon to a medium size saucepan, stir until well combined and heat over medium high. When the water starts to boil, lower heat, cover, and cook for about 5 minutes. Then remove cover, stir again and simmer for another few minutes until rhubarb is completely tender. Remove from heat and cover partially.

Preheat a large griddle to medium-high. In a large mixing bowl, whisk together water, olive oil, yogurt, vanilla, and egg until well combined. Whisk in gluten free baking mix (and baking powder if necessary). If mixture seems too thick add a few drops of water and continue to whisk and add water as necessary to achieve desired consistency.

Spray griddle with cooking oil spray and pour about ¼ cup of pancake batter onto the skillet to form each pancake round. Cook until you start to see bubbles come up and then flip the pancake, cooking the second side until just barely golden. If you like butter, place a small dollop (about ½ teaspoon) of butter on top of the pancake after it has been flipped.

Serve 2 pancakes topped with about 1/3 cup of compote on top. Other fun toppings to include: homemade whipped cream, walnuts, maple syrup

*All purpose Gluten Free flour mix:

1 ½ cups brown rice flour

1 ½ cups gluten free oat flour (Bob's Red Mill has this)

1 cup coconut flour

¾ cup tapioca flour or starch

¼ cup organic cornstarch

3 teaspoons xanthan gum

¼ teaspoon salt

(if using primarily for baking things like muffins or pancakes, add 6 teaspoons baking powder)


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