Pancakes with Berry Compote

Ingredients

• 1 cup self-raising flour (see note 1 for GF)
• 2 tbsp caster sugar
• 3⁄4 cup milk (see note 2 for DF)
• 1 egg, beaten
• 2 tbsp unsalted butter, melted (see note 2 for DF)
• 1 tsp vanilla essence
• 1 cup mixed frozen berries
• 1 tsp honey
  
  

Methods

1. In a large bowl, mix the flour and sugar. 
   
   NOTE 1: Use gluten-free self-raising flour to make this recipe gluten free.
2. In a separate bowl, mix the milk, egg, vanilla and cooled melted butter. 
   
    NOTE 2: Use dairy-free milk and margarine to make this recipe dairy free.
3. Pour the wet mixture into the dry mixture and stir gently with a spatula until completely combined with no lumps. Avoid over-stirring. If batter feels too thick, add milk by the tablespoon until easy to work with. 
4. Heat a non-stick pan over medium heat and spray with olive oil. Use a 1/4 cup or ladle to scoop the batter into the pan. 
5. Cook until bubbles appear on the surface, then flip over and cook until both sides are golden.
6. Heat berries and honey in microwave in 10-second bursts until warm. Serve pancakes with berries. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.