These GF Pancakes cook up light and fluffy, and are loaded with protein. Buckwheat, millet, quinoa, and gluten free oats, plus pecans, hazelnuts, and walnuts give them a rich, nutty flavor; eggs, cottage cheese (or yogurt) make them creamy and tender with just the right amount of fluffiness.
While we don’t use wheat, barley, or rye flours in our house, we have been making all kinds of delicious muffins, cookies, pancakes, bread, chocolates, granola bars…with other flours. And these pancakes are so tasty that we return to them again and again.
Not only do they taste delicious, but they also satisfy my daughter’s required weekly foods for the Tolerance Induction Program (TIP) she is part of through Southern California Food Allergy Institute.
These GF pancakes store well in the fridge or in the freezer. I like to separate portions with parchment paper for easy reheating and serving.
The fruit compote adds all the stone fruits my daughter needs for the week as well, so we top pancakes, waffles, French toast, yogurt and smoothies with it.
Many fruits work well in the compote: apples, pears, peaches, cherries, nectarines, plums, apricots.
You can use dried, fresh, or frozen fruit, but ensure the skins are intact.
Allergen Information
Allergens avoided in this recipe: wheat, barley, rye
Possible allergens included in the recipe: tree nuts, dairy, eggs, sesame
- To adapt the recipe to be tree nut free, omit the ground nuts and replace with additional buckwheat flour.
- To modify for dairy allergy, substitute with oat milk, dairy free yogurt, and preferred vegetable oil.
- For egg allergies, omit the eggs and add 1/4 cup applesauce, yogurt, or mashed banana.
- For sesame allergy, omit the ground sesame seeds.
TIP Maintenance Pancakes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This recipe makes 8 servings of daily and weekly maintenance foods for my daughter with a serving size of 2-3 pancakes depending on how large I make them. The pancake recipe can be adapted to include other grain ingredients or portions.
The pancakes and compote can be stored in the refrigerator for daily consumption or frozen for later use to mix up maintenance foods throughout the week.
Ingredients
For Pancake Batter:
4 teaspoons sesame seeds
32 hazelnuts
8 teaspoons buckwheat flour
4 teaspoons quinoa
2 teaspoons millet flour
12 walnut halves
12 pecan halves
15 pistachios
16 ounces cooked gluten free oats
3 teaspoons sunflower butter
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 Tablespoons melted butter
1/2 cup milk
3/4 cup cottage cheese (or yogurt)
2 eggs
Optional: 1/4 cup cocoa powder or 1/2 cup chocolate chips.
For Fruit Compote
You can use fresh, dried, or frozen fruit.
2 pears
2 nectarines
10 cherries
2 peaches
2 plums/prunes
2 apples
2 Tablespoons sugar
1 teaspoon vanilla
1 Tablespoon butter
Instructions
For Pancake Batter:
- Grind first 8 ingredients in food processor (or Ninja).
- Add sugar, baking soda, baking powder, and salt. Pulse to mix.
- Add milk, eggs, cottage cheese, cooked oats, sunbutter, and melted butter. Pulse until smooth, scraping down the sides of the food processor.
- Cook pancakes on buttered non-stick (or cast iron) skillet over medium heat for about 30 seconds-1 minute per side. They will be fluffy and crepe-like.
buckwheat, millet, quinoa, oat flours make a light and fluffy crepe-style pancake.
To Make the Compote
- Chop fruit (including skins).
- Melt butter in medium saucepan over medium heat.
- Add fruit, sugar, and vanilla and stir to combine.
- Cover and simmer on low until fruit is tender (about 15-20 minutes, longer for softer texture).
- Serve 1/8 of mixture on top of pancakes.
Allow compote to cool and then store in the refrigerator in sealed container for up to 1 week, or freeze in ice cube/silicone trays for up to 3 months. The compote is great on yogurt, in smoothies, on waffles, and French toast.
Notes
If adding cocoa powder, add with the dry ingredients.
If adding chocolate chips, stir into batter just before making pancakes.
Pancake recipe can be adapted to other grains/portions.
Compote recipe is great on waffles, French Toast, yogurt, and ice cream or can be blended into a smoothie.
Store extra pancakes in portions on parchment. Cut and stack portions before storing and freezing to avoid sticking and make future prep easier. 
- Prep Time: 15 minutes
- Cook Time: 20 minutes
