I woke up thinking about…pancakes. And wondering if I had enough of the goods to make them from scratch at home. Fortunately, I discovered I had just enough flour to make fluffy, tasty pancakes. The tapioca flour meant they were light and fluffy and if I hadn’t flattened them down (and removed the cinnamon) they could easily have been biscuits. Just FYI. Multi-purpose recipe here!
Gluten/Dairy/Sugar-free Pancakes with Fruit Compote
1.5 c tapioca flour
1 t xantham gum
1.5 t baking powder
1 t salt
1 T stevia
1 T cinnamon
3 T canola oil
1.5-2 c water (depending on the thickness desired)
Mix together, adding water to make consistency thinner. Scoop onto skillet (set on medium heat), flatten and cook for 3-4 minutes each side. Will get fluffy, so can flatten with spatula.
1 c mixed berries (frozen or fresh, no sugar added)
Heat on stove on low for 5-10 minutes depending on desired consistency.
Top pancakes with fruit compote and a sprinkle of cinnamon. If can tolerate yogurt, you can mix yogurt (I love Trader Joe’s nonfat greek style) and compote together for added protein bonus. I also added a dollop of my sugar-free freezer jam for added kick.