Gluten Free Gingerbread Pancakes with Apple Compote
This extra special gluten free breakfast is perfect for any Holiday morning. All of these delicious flavors and smells come together quickly for a perfect holiday breakfast. First, you’ll need to make our Gingerbread Pancakes. You’ll see in the photo we did a fun cookie cut out of a gingerbread man, you can certainly use any cookie cutter you like, or none at all.
Next, Make the apple compote & homemade spiced whip cream below. Finally, top your pancakes with as much apple compote and whip cream as you like! The flavor combos here are just perfect. Enjoy 🫶 Josie
Ingredients
For the Apple Compote:
- 1 Large tart apple, chopped
- 2 TBS butter
- 2TBS brown sugar
- 1 TSP cinnamon
- 1/4 tsp ground clove
For Spiced Whipped Cream:
- 1 pint heavy cream
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
Make our Gingerbread Pancakes – feel free to double the recipe!
For the apple compote, add all ingredients to a sauce pan on low heat. Sauté until the apples are just barely tender, about 5 minutes.
For the whipped cream, add all ingredients to a stand mixer or bowl and hand blender. Mix on high speed until tracks form and stay in the whipped cream and it’s nice and thick! About 3 minutes.
Add desired amount of Gingerbread Pancakes to each plate. Add a dollop of the apple compote on top of your stack, and a dollop of the whip cream on top of that!
These pancakes are literally the yummiest I have ever eaten in my life! My 75 yo dad who isn’t gf/df absolutely loved them! Used plant-based heavy whipping cream and it came together beautifully! THANK YOU, thank you, thank you for what will now become a yearly tradition for Christmas Eve breakfast!
Review Gluten Free Gingerbread Pancakes with Apple Compote.