Gluten-free Superfood Pancakes

This gluten-free almond flour and tapioca starch combo creates light but protein-packed pancakes that are totally irresistible! Enjoy these flavorful and fluffy pancakes with a satisfying crunch, but don’t skip the blueberry compote - it pairs well with these pancakes as well as any leftovers* together with yogurt or chia pudding. 

GLUTEN-FREE SUPERFOOD PANCAKES

WITH WARM BLUEBERRY MAPLE COMPOTE

Cooking Time: 40 minutes

8 Pancakes

Pancake Ingredients:

• 2 eggs (room temperature)
• ⅓  cup (+ a splash) room temperature unsweetened almond milk (or milk of choice)
• 2 tsp vanilla extract
• ½ tsp almond extract
• ½ tsp lemon zest
• 1 tbsp melted butter (or vegan butter) cooled
• ¼ tsp salt
• 1 tsp baking powder 
• 1 ⅓ cup fine, blanched almond flour
• ⅓ cup tapioca starch
• 2 tbsp coconut sugar (or sweetener of choice)
• ½ cup Struesli Original 
• Avocado oil spray or butter of choice

Warm Blueberry Maple Compote Ingredients:

Yields 1 ½ Cups of Blueberry Compote

• 2 cups frozen blueberries
• Pinch of salt
• Squeeze of fresh lemon juice
• ¼ real maple syrup
• 1 tsp vanilla extract

Instructions (Pancakes): 

1.  If you have an immersion blender this batter comes together quickly in one bowl or large glass (4 cup) measuring cup. You can also whisk the ingredients together by hand. Start by combining the wet ingredients: eggs, vanilla extract, almond extract, almond milk, and melted butter and whisk or blend to incorporate.  
2. Next add in the lemon zest, salt, baking powder, almond flour, tapioca starch and coconut sugar. Blend until your dry ingredients are mixed into the wet. If the batter seems too thick add a splash of almond milk. 
3. Set the batter aside while you heat your waffle maker (I use a Cuisinart Belgian Waffle Maker with Pancake plates and set it to 3, or medium heat).   
4. Once your pan or waffle iron is heated, spray with avocado spray and ladle approximately 1⁄4 size amounts of batter. I did 4 on my waffle maker and then sprinkled a tablespoon of Struesli on top of each pancake and closed the lid. 
5. Serve pancakes on a bed of blueberry compote. Optional additions: more syrup, butter, whipped cream or yogurt. 

Alternative Stovetop Instructions:

1. Preheat a large pan and just before you ladle the batter spray with avocado oil or add a tsp of butter of choice.
2. Ladle 4 x ¼ cup sized pancakes and top with a tablespoon of Struesli.
3. Gently press the Struesli into the batter with a spoon.
4. Use a spatula to peek for doneness and flip when golden.

Instructions (Blueberry Compote): 

1. In a small saucepan combine all ingredients except the vanilla. 
2. Bring to a simmer and cover, keep on very low for about 10 minutes.
3. Uncover and stir, simmer uncovered for another 5 minutes to thicken.
4. Remove from heat and stir in the vanilla extract 

*Tip: I store my compote leftovers in a glass container with a lid in the fridge for up to 4 days. Enjoy it cold or warm by heating up a desired amount in a small pot on the stove on love heat. Store pancakes in a separate container from the compote. Reheat in a toaster oven on low setting until warmed through.

 

Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys. Follow Adrienne's brand-building experience, delicious recipes, and adventures with her big, fluffy dogs on Instagram.