Pancakes with Fruit Compote Topping

Pancakes

Fruit Compote

Pancakes

In a large bowl, combine the dry ingredients (flour, salt, cinnamon, and baking powder).
In a separate bowl, combine the wet ingredients (milk, water, vanilla, and egg whites).
Create a well in the dry ingredients. Pour the wet mixture into the well, and slowly fold together. There should be lumps in the batter.
Heat an electric skillet and lightly spray with non-stick spray. You may also use a nonstick skillet on the stove.
Add batter to the skillet using a 1/2 cup measuring cup for 5-inch round pancakes or 1 cup measuring cup for 7-inch round pancakes.
When there are bubbles covering the whole pancake, flip pancake.
Remove from pan when golden brown on both sides.

Fruit Compote

In a medium saucepan, combine all ingredients. Bring the mixture to a boil over medium-high heat, stirring occasionally (this will take about 10 minutes for frozen fruit).
Once boiling, reduce the heat to medium. If you’re using chunky fruit or prefer a smoother consistency, mash the fruit until it reaches your desired consistency.
Continue simmering, stirring often, until the compote has condensed to about half of its original volume (about 5 minutes).
Remove the compote from the heat.
Let the compote cool for a few minutes before serving with pancakes.
Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

1 large (7 inch round) or 2 small (5 inch round) pancakes

6-12 servings

Serve with fruit compote (see above); nonfat Greek or regular plain yogurt; or berries of your choice.

The video mentions these pancakes are fat free, however, the recipe contains a very small amount of fat (0.8 g per serving).
For some individuals with FCS, the alcohol in cooking extracts may raise triglyceride levels. Please consult your healthcare team to determine whether regular vanilla extract is appropriate for you or if you should use alcohol-free extracts only.