German Brunch Delight: Fluffy Gluten-Free Pancakes with Fruit Compote & Creamy Avocado Spread

Allergens

Gluten (in original recipe), Dairy (optional)

Ingredients

• Gluten
• Free Pancakes: + 1 cup gluten
• free all
• purpose flour + 1 tbsp granulated sugar + 2 tsp baking powder + 1/2 tsp salt + 1 large egg, beaten + 1 cup milk (dairy or non
• dairy) + 2 tbsp unsalted butter, melted + 1/2 tsp pure vanilla extract Fruit Compote: + 2 cups mixed berries (fresh or frozen) + 1/4 cup granulated sugar + 1/4 cup water + 1 tsp lemon zest + 1 tbsp freshly squeezed lemon juice Creamy Avocado Spread: + 2 ripe avocados, mashed + 1 tbsp freshly squeezed lemon juice + 1/4 cup Greek yogurt (dairy or non
• dairy) + Salt and pepper, to taste

Instructions

1. Prepare the Fruit Compote: In a saucepan, combine mixed berries, sugar, water, lemon zest, and lemon juice. Cook over medium heat until the berries soften and release their juices, stirring occasionally. Remove from heat and set aside to cool slightly. Prepare the Gluten Free Pancakes: In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt. Add egg, milk, melted butter, and vanilla extract. Mix until well combined. Let the batter rest for about 5 minutes. Cook the Pancakes: Preheat a non stick griddle or skillet over medium heat. Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles appear on the surface and the edges are set, then flip with a spatula and cook until golden brown on the other side. Repeat for all pancakes. Prepare the Creamy Avocado Spread: In a bowl, combine mashed avocados, lemon juice, Greek yogurt, salt, and pepper. Mash until smooth and creamy.

Chef’s Insight

Experiment with different fruits in the compote, such as apples, pears, or cherries, to enhance the seasonal flavors and create variety.

Notes

Use ripe but firm avocados for the creamiest texture in the spread.