These decadent Gluten Free Blackberry Pancakes with Blackberry Compote are a joy to wake up to. Take it to the next level with a layer of peanut butter, a dollop of plain Greek yogurt, and a sprinkle of toasted pecans.
ME BEFORE THE RECIPE…
Are you ready for Easter??? We’ve only been counting down for like two months over here. Let me rephrase that, Emry has been counting down for two months. She had eagerly been awaiting the arrival of grandma and grandpa.
I’ll tell you something; it’s equally hilarious and heartbreaking at the same time realizing that your five year old doesn’t comprehend the difference between months and days. Kind of like how Emry still thinks two hours equates to two minutes, which makes for a long afternoon when she’s already inquiring about dinner straight off the school bus. I swear I feed that child, but she’s always asking about the details of her next meal or snack.
So Ben’s parents arrived earlier this week, and my children have been having an absolute blast! Basically every second of every day they have been thoroughly and completely entertained with a surplus of crafts, candy, presents, and fairy tales. My in-laws pretty much package the excitement of Disneyland.
Not to mention this mama right here has quite enjoyed sitting back and watching my in-laws play with the kiddos. It’s like a built in babysitter you never have to pay for. Well, you pay for them in appreciation and love. I can manage that for a few hours of peace.
Oh, speaking of the joys of in-laws, my mother-in-law gave me the best massage of my life the other day. Granted I’ve only had three massages in my life, and they were all quite terrible. Nonetheless, I’m pretty confident my mother-in-law could rival any esteemed masseuse at any fancy resort any day. She even squeezed my buttocks. Completely unexpected…a little awkward…but absolutely enjoyed.
On top of rubbing my booty, my mother-in-law has hand sewn both my girls Easter dresses, treated us to the movies, done all my dishes, and has pretty much packed the magic of Easter into one carry on suitcase. I swear, I think she may have kidnapped the Easter bunny and is holding him hostage in our guest room because Easter crafts and goodies keep sporadically appearing.
The only downside to the awesomeness of in-laws is repaying them for their kindness. I’m constantly feeling indebted because they do so much for us; and my parents alike. I know they do it because they want to, but I have a hard time accepting generosity without any terms or conditions. It’s a flaw of mine. But really, I’ll never equate to either of our parents in terms of graciousness. They’re saints.
HERE COMES THE RECIPE…
So until I figure out the formula to repay all of their kindness, I’ll just return the favor the only way I know how: with food.
Tomorrow is my in-laws last day here, plus it’s Easter, so I’m pulling out all the stops in the food department. I’m thinking we’ll start the day off with a batch of these glorious Gluten Free Blackberry Pancakes with Blackberry Compote just to get our tummies warmed up.
These gluten free blackberry pancakes are probably one of the best I’ve ever made. They are so perfectly fluffy, moist, and tender with little pockets of juicy blackberries. Just a helpful tip: cut the blackberries in halves or thirds so they can cook through and don’t overwhelm the pancake batter.
I used a mashed banana to add some sweetness and added structure to these pancakes. And, well, because I had a ripe banana on hand and I’m resourceful like that. You can’t taste the banana flavor. In fact, Ben was surprised to learn there was banana in the batter. But, if you are opposed to bananas or don’t have a ripe banana on hand, just use an extra egg instead.
Like most of my pancake recipes, I added a touch of cinnamon. There is just something about cinnamon with breakfast that I love. Cinnamon granola, cinnamon toast, cinnamon rolls, cinnamon pancakes…you get it. Basically, cinnamon gives me life in the morning.
Now onto this compote. Glorious, glorious compote. Who needs artificially flavored jams or jellies when you can make fresh compote in minutes??? It’s a game changer. Start the compote before you start making the pancake batter so it has time to thicken and reduce. It should be ready just in time to top those warm pancakes straight off the griddle.
As if these gluten free blackberry pancakes and compote aren’t heavenly enough on their own, you can add a layer of natural peanut butter and a dollop of plain Greek yogurt for an even more marvelous experience. The creaminess of the peanut butter with the sweetness of the compote and the tang of the yogurt are a match made in heaven. Divine indeed.
And then the toppings. Every stack of pancakes needs some kind of crunch whether that’s toasted coconut, pecans, or walnuts. Take your pick, but either of these three choices would be perfect. I’m telling you, this stack of pancakes is made to go down in history as the most tasty stack of pancakes you’ve ever eaten. Enjoy every last bite…until you make them again, that is. Because I know you will. Because they are just that good.
So if you don’t already have Easter breakfast planned, run to the grocery store and grab a package of blackberries. These beautiful gluten free blackberry pancakes are the perfect way to celebrate new life, don’t you think? Happy Easter my friends!
YOU MIGHT ALSO ENJOY…
- Gluten Free Caramel Apple Pancakes
- Gluten Free Blueberry Buttermilk Cornmeal Pancakes
- Gluten Free Chocolate Chip Banana Pancakes
- Gluten Free Fluffy Buttermilk Pancakes
- Gluten Free Cinnamon Banana Greek Yogurt Pancakes
- For the pancakes:
- 1 small ripened banana, mashed (about ⅓ cup)*
- 1 large egg
- ½ cup plain Greek yogurt
- ½ cup plus 2 tablespoons milk (I used 2%)
- 3 tablespoons brown sugar
- 1½ teaspoons vanilla
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon xanthan gum (if your flour blend doesn't already contain a gum)
- 1¼ cups high quality gluten free all purpose flour or my preferred blend: ½ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum OR gluten free oat flour, ¼ cup potato starch, 2 tablespoons tapioca starch
- 3 tablespoons butter, melted
- ⅔ cup blackberries, cut into halves or thirds (about the size of a blueberry)
- For the compote:
- 1½ cups blackberries
- ¼ cup water
- 3 tablespoons pure maple syrup
- 2 teaspoons lemon juice
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 tablespoon cornstarch
- Toppings: peanut butter, plain Greek yogurt, toasted pecans
- Begin blackberry compote by adding blackberries, water, maple syrup, lemon juice, vanilla, cinnamon, and salt to a small saucepan. Bring to a boil and reduce to simmering. Simmer for 10 minutes, stirring occasionally to avoid burning, gently mashing berries as you stir. Mix cornstarch with a drizzle of water (about a teaspoon) and stir to create a slurry. Pour into saucepan and stir to combine. Increase heat to medium low and cook until sauce has thickened, about another 2-3 minutes.
- While sauce is cooking, begin making pancakes. In a medium sized mixing bowl, mash banana until soupy. Add egg, yogurt, milk, brown sugar, and vanilla and whisk until smooth.
- In a separate smaller bowl, sift together baking powder, salt, cinnamon, xanthan gum (if your flour blend doesn't already contain a gum, and gluten free flour (or my preferred mix).
- Add dry mix to wet mixture and stir until smooth. Add melted butter and mix until combined. Gently fold in blackberry pieces.
- Let batter sit while griddle heats. Heat griddle to medium low or about 275 degrees. Once hot, spray with cooking spray or coat with butter. Drop about ¼ cup batter 2-3" apart on griddle and cook for 2-3 minutes or until edges are set, centers are bubbly, and bottoms are golden brown. Flip and cook an additional 1-2 minutes or until cooked through. Repeat with remaining batter.
- Top pancakes with peanut butter, compote, plain Greek yogurt and toasted pecans.
