Gluten-Free Seasonal Berry Pancakes

  • Yield: servings


Berry Compote:
2cups berries (whatever is in season)
1/2cup sugar
1cup (8 ounces) orange juice, fresh squeezed if possible
1/4teaspoon vanilla extract
Pancake Batter:
3/4cup tapioca flour
1/2cup sorghum flour
1/2cup oat flour (make sure it's certified gluten-free)
1/3cup teff flour
2teaspoons xanthan gum
1/2teaspoon guar gum
1tablespoon baking powder
1teaspoon fine sea salt
3tablespoons sugar
1 1/2cups whole milk
2large eggs
1teaspoon vanilla extract
4tablespoons (1/2 stick) unsalted butter, melted and cooled
Canola oil, butter, nondairy spread, or bacon fat for greasing pan


  1. To prepare compote: Place everything into a medium saucepan and bring to a boil. Reduce the heat to low and simmer, stirring occasionally so the bottom does not burn, until the compote has reached the thickness of syrup. Remove the pan from the heat and set aside the compote.
  2. To prepare pancakes: Sift the tapioca flour, sorghum flour, oat flour, and teff flour into a small bowl. Add the xanthan gum, guar gum, baking powder, salt and sugar. Stir and set aside.
  3. Put the milk, eggs, and vanilla into a small bowl. Whisk together. Add the melted butter and stir again.
  4. Make a well in the center of the dry ingredients. Pour in the liquids. Stir until combined.
  5. Scoop a few tablespoons of the berry compote into the pancake batter and stir. This should turn the batter red or purple, depending on the berry.
  6. Let the pancake batter stand for at least 1 hour before cooking the pancakes. (For best results, make the batter the night before you intend to eat them.)
  7. Set a saute pan over medium heat. When it is hot enough that you can feel the heat on your palm held a foot above it, add enough of your favorite grease – canola oil, butter, or nondairy spread – to coat the pan. (Bacon fat makes the crispest pancakes.) Dollop about 1/4 cup of the pancake batter into the pan, from the height of a few inches. Allow the pancake to cook. Don’t be overeager to turn it. When bubbles have formed and mostly popped on the surface of the pancake, turn it. The second side always takes half the time to cook as the first, so watch this carefully. Remove the pancake from the pan. Make the rest. When you and yours are ready to eat, top the pancakes with some of the berry compote. Enjoy.

Note: Buy a flat of berries, make a big batch of these pancakes, and freeze them. You’ll have summer all winter long.

Have you ever noticed how each successive pancake cooks more quickly, so that the last ones burn easily? That’s because the burner is getting hotter with each passing moment. Here’s a trick: between each pancake, turn down the heat of the burner, just a touch. This way you won’t have to suffer any burnt pancakes.