Pan method — keeps pancakes fluffy while gently warming the compote for that fresh-griddle feel.
Gluten Free Pancakes
Meal credits 1
Paleo/Vegetarian/Pescatarian Option Available
Fluffy gluten-free pancakes made island-style, topped with a sweet-tart blueberry compote and served with pure maple syrup on the side. A wholesome twist on a breakfast classic.
Ingredients
Organic Maple Syrup, Strawberries, Blueberries, Gluten Free Flour, Ghee Butter, Eggs, Almond Milk.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 393 |
| Fat | Grams | 19 |
| Carb | Grams | 37 |
| Protein | Grams | 2 |
Heating Instructions
Pour the warm maple syrup over the pancakes and top with a pat of butter or a sprinkle of cinnamon for extra indulgence.
Remove maple syrup cup first. Heat pancakes with blueberry compote 45–60 seconds on medium-high, covered or vented. Pour syrup after heating.
Remove syrup cup. Preheat to 350°F. Heat pancakes with compote 3–4 minutes until warm and soft.
Preheat to 350°F. Transfer pancakes and compote to an oven-safe dish, cover with foil, heat 6–8 minutes until hot.
Heat a non-stick pan on low. Warm pancakes 1–2 minutes per side until soft, then top with warm blueberry compote.