These flavorful pancakes come together using gluten-free sorghum flour which gives the pancakes a unique, nutty flavor that pairs wonderfully with warm cinnamon, maple, and apple. A sprinkle of Struesli Original granola before serving adds an addictive “crisp” to the topping of these pancakes. The apple compote is delicious on yogurt or just with a spoon. The pancakes reheat beautifully in the toaster, add a smear of butter and jam for a snack on the run.
Nourishing Pancakes Paired With Warm Apple Compote
10 Pancakes
2 cups Apple Compote
Total Time: 35 Minutes
Important: Do not skip whipping the egg whites; it's an extra step worth taking. Gluten-free sorghum flour is a little heavier (perfect for winter recipes) but can lead to hockey puck pancakes if you don’t whip the whites.
Pancake Ingredients:
- 2 eggs (room temperature)
- 1 cup of dairy or plant-based milk (unsweetened)
- 2 tsp vanilla extract
- 2 tbsp melted butter (or plant-based butter of choice)
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 ½ cups sorghum flour
- ⅓ cup tapioca starch
- ¼ cup + 2 tbsp coconut sugar
- Extra butter or avocado oil for cooking
- ½ cup Struesli Original
Apple Compote Ingredients:
- 4 apples peeled and diced into ¼-inch dice
- 2 tbsp butter (or plant-based butter of choice)
- 2 tsp apple pie spice or cinnamon
- Pinch of salt
- ¼ cup water
- ½ cup maple syrup
Pancake Instructions:
1. Separate the egg whites into a large bowl and save the yolks for later. Use a whisk attachment on a handheld mixer and whip the whites for 2-3 minutes on medium speed until they are stiff.
2. In a second large bowl combine the sorghum flour, tapioca starch, coconut sugar, cinnamon, baking powder, and salt. Make a well in the middle and pour the milk in, vanilla extract, egg yolks, and melted butter. Stir to incorporate the wet ingredients into the dry.
3. Use a spatula and gently fold in about 1/3 of the whipped egg whites at a time until all of the egg whites have been mixed in.
4. Make sure to preheat your pan and add the desired amount of butter or oil to prevent the pancakes from sticking. Spoon about ⅓ cup of batter onto the pan per pancake and allow the first side to cook before flipping. These will puff up from the egg white. Continue to cook the batter until you’ve used it all up.
Apple Compote Instructions:
1. Melt the butter in a medium saucepan with a lid, then add the diced apples, apple pie spice or cinnamon, a pinch of salt, and ¼ cup of water. Stir, bring to a simmer, and cover for about 10-12 minutes or until the apples are soft. Remove the lid and continue to simmer until most of the liquid has evaporated.
2. Add the pure maple syrup and keep the pan on low (it will thicken slightly) until you are ready to serve your pancakes with it.
Serving Instructions:
Add the desired amount of pancakes to a serving plate, top with a generous spoonful of the warm apple compote, and sprinkle a tablespoon of Struesli Original for that delicious crispy texture. If you are feeling really fancy you can add a dollop of whipped cream. Enjoy!
Tip: Store any leftover compote and pancakes in separate containers in the refrigerator for up to 5 days. The pancakes reheat nicely when popped in the toaster.
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.
