Gluten-Free Pancakes with Blackberry Compote
Tender gluten-free pancakes made with cottage cheese and topped with a warm blackberry compote and Greek yogurt. The batter comes together quickly and cooks until golden on a nonstick skillet. Serve warm with the berries spooned over yogurt for a light, fruity breakfast.
Ingredients
- 4 ½ oz blackberries, fresh
- ⅛ cups brown sugar, coarse
- 1 tablespoon water
- ¾ cups gluten-free flour, Schär brandall-purpose flour1:1Note: changes dietary statusadds gluten
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- 2 tablespoon brown sugar, coarse
- ½ teaspoon baking powder, Dr. Oetker brand
- 2 pinch salt
- 1 deciliter milk
- 1 cups cottage cheese, lean
- ⅝ tbsp butter, melted and cooled
- 1 egg, fresh
- butter, for cooking
- ⅝ cups Greek yogurt, plain
Instructions
- 1
Gently cook blackberries, brown sugar, and water covered for about 2 minutes. Remove berries and reduce the liquid for about 1 minute. Return berries to syrup and set aside.
- 2
Whisk together gluten-free flour, brown sugar, baking powder, and salt in a large bowl. In another bowl, mix milk, cottage cheese, melted butter, and egg. Add wet ingredients to dry ingredients and stir until smooth.
- 3
Heat butter in a nonstick skillet over medium heat. Lower heat and pour batter in portions to form pancakes about 4" across. When the bottom is cooked and releases from the pan, flip and finish cooking. Keep warm.
- 4
Spread yogurt on pancakes and stack into a tower. Top with reserved blackberries and compote.
Tips
Use a nonstick skillet to prevent sticking and reduce butter needed for cooking.
Keep cooked pancakes warm on a plate in a low oven while finishing the batch.
The compote can be made ahead and reheated gently before serving.
Good to Know
Pancakes keep refrigerated up to 3 days; reheat gently. Compote stores separately for up to 5 days.
Prepare compote up to 2 days ahead. Make pancake batter up to 4 hours ahead and refrigerate.
Serve warm, stacked with yogurt and compote on top. Can accompany with additional fresh berries.
Common Mistakes
Do not skip cooling the melted butter before mixing into wet ingredients, or it may cook the egg.
Do not skip the reduction step for the compote, or the syrup will be too thin.
Do not overcrowd the skillet, or pancakes will steam instead of develop a golden bottom.
Substitutions
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