It’s Pancake Tuesday!
In honor of today, I am posting up my successful soiree into a different pancake flavor. Lemon. Oh…and it was really light and delicious. Definitely a palate pleasing flavor in the morning.
So, turn on those skillets and make some pancakes today in honor of the big day.
Recipe: Gluten-Free Lemon Streusel Pancakes with Berry Compote
Servings: 3
Time: Prep 10 minutes; Cook 10 minutes
Ingredients for Berry Compote:
- 1 c. fresh or frozen blueberries/strawberries (no sugar added)
- 1 tsp. cornstarch
- 2 packets artificial sweetener
- 1/4 c. water
- Dash of salt (optional)
Ingredients for the Streusel Topping:
- 1/2 cup all-purpose gluten-free flour (I used Gluten-Free Bisquick)
- 1/2 cup granulated sugar (I used Truvia)
- 1-1/2 teaspoons grated lemon zest
- 1/4 cup butter, melted
Ingredients for Lemon Pancakes:
- 1 cup gluten-free pancake or baking mix (I used Pamela’s Products)
- 1 egg, large
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
Directions:
Begin with the berry compote.
In small saucepan blend cornstarch, salt, sweetener and water.
Cook over medium heat until clear and slightly thickened, stirring constantly.
Add blueberries (or strawberries, or whatever berry you fancy) and heat until warmed.
For the pancakes, mix all ingredients together until there are no lumps. Batter should be not too thin or too thick.
Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium low heat, or 350° for electric griddles), flip once.
Serve warm with a topping of berry compote and lemon streusel.
~*~*~
These were lemon-fresh and really delicious. The image above shows my blueberry compote, but the second day I served up the extras, I made a strawberry compote, which was just as delicious topping these lemon pancakes. And the streusel topping added an extra flavor punch.
So, happy (gluten-free) Pancake Tuesday. Get those flapjacks flipping…not just today, but any day!
The Celiathlete 