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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,075.7 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.2 g

View full nutritional breakdown of Vegan Wheat-free easy apple cinnamon pancakes with berry compote calories by ingredient
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Vegan Wheat-free easy apple cinnamon pancakes with berry compote

Submitted by: THORNM

Introduction

Yummy and easy to make, these pancakes have no sugar and are made with spelt flour, an ancient grain low in gluten and high in nutrition, which can often be tolerated by those who can't have wheat gluten. These pancakes are really tasty! Yummy and easy to make, these pancakes have no sugar and are made with spelt flour, an ancient grain low in gluten and high in nutrition, which can often be tolerated by those who can't have wheat gluten. These pancakes are really tasty!
Number of Servings: 3

Ingredients

    Pancakes:
    1 cup spelt flour
    1 1/2 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon
    1/2 cup soy milk
    1/4 cup orange juice
    1/4 cup applesauce (I like cinnamon)
    1 tsp peanut butter
    Optional: 1/4 cup water

    Compote:
    1 cup frozen berries--blueberries, rasberries, marionberries
    2 tbls cornstarch
    Splash of orange juice
    2 tbls honey

    Optional: 1/4 cup raw walnuts

Directions

Pancakes:
Preheat oven to 200 (to keep pancakes hot later), and if you're a fast batter-mixer, start heating up a lightly oiled frying pan to medium heat.
Mix dry ingredients together in a medium-sized bowl. Mix wet (except water) in a big measuring cup or little bowl, getting the peanut butter blended in as well as you can. Stir the wet into the dry. Add the water if desired for a thinner batter (thinner is fluffier, thicker is denser) and whisk by hand for about 30 seconds or until batter is smooth.
Dole into frying pan in size of pancake you like. Let cook on one side until bubbles form on top of pancake and underside in browned. Flip and cook till browned on other side.
Put finished pancakes on a cookies sheet in oven at 200 to keep warm.
Meanwhile, make compote:

Compote:
Place frozen berries in a microwave safe bowl and microwave on high for 2 minutes. Mix in cornstarch, stir well, and cook another 2 minutes. Add in honey and orange juice, stir well. Let sit in warm microwave until pancakes are ready.
When pancakes are done, microwave compote for another 30 seconds or so to warm back up. Stir well.
For extra treat, sprinkle raw walnuts over top of pancakes and compote. Yum!

Number of Servings: 3

Recipe submitted by SparkPeople user THORNM.






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