Dutch Gluten-Free Breakfast Delight: Aromatic Stroopwafel Pancakes with Apple Compote and Creamy Mascarpone

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1 cup almond milk
• 2 large eggs
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 2 tsp baking powder
• 4 stroopwafels, crushed (optional)
• 3 apples, peeled and diced
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 8 oz mascarpone cheese
• 2 tbsp honey
• Fresh berries (for garnish)

Instructions

1. Prepare the pancake batter by whisking together the gluten free all purpose flour, almond milk, eggs, granulated sugar, vanilla extract, salt, and baking powder in a large bowl until smooth. If desired, mix in crushed stroopwafels for added flavor.
2. In a separate pan, cook pancakes over medium heat, flipping when bubbles form on the surface. Set aside.
3. For the apple compote, combine diced apples, water, granulated sugar, and ground cinnamon in a saucepan. Cook over medium low heat until apples are tender, stirring occasionally.
4. Serve pancakes with a dollop of mascarpone cheese, apple compote, and a drizzle of honey. Garnish with fresh berries.

Chef’s Insight

The key to perfect pancakes is not overmixing the batter. A few lumps are acceptable, ensuring a tender texture.

Notes

For a vegan option, substitute eggs with flaxseed or chia seed gel and almond milk for regular milk.