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Brown Sugar Strawberry Compote & Glazed Walnut Pancakes

Serving size: 2

Prep Time: 5 minutes

Cook time: 10-15 minutes

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, peanut free

Brown Sugar Strawberry Compote


  • 1/4 cup brown sugar

  • 3 Tbsp. water

  • 2 cups frozen chopped strawberries

  • Pinch gelatin

  • 1/4 tsp fresh lemon zest


  1. Heat up the strawberries and water on medium heat

  2. Once they've softened, add in the sugar and lemon zest

  3. Let cook for about 5 minutes

  4. If the mixture looks too thick, add a couple Tbsp. water

  5. Sprinkle the gelatin and stir in

  6. Turn heat off




  • 1/2 cup glazed walnuts

  • 1 cup pancake mix (we love GF Bisquick)

  • 1 cup cashew/almond milk

  • 1 egg

  • 2 Tbsp. oil (we used olive)


  1. Mix all ingredients together except the walnuts

  2. Fold in the walnuts

  3. Cook pancakes as you normally would

  4. On a plate, place a pancake then spoon the compote and continue process to your desired height


Story behind the recipe:

As you requested! So popular on Instagram Story that it had to be posted. Sunday morning with Allergy Girl and The Chef has become somewhat of a pancake morning for them. Every Sunday Allergy Girl makes them pancakes.

Super easy and quick to make, but so delicious and just a tad different from having regular pancakes. Nothing better than upping your regular pancake game without having to put in extra effort and time. Make it for the family, yourself, or for a romantic weekend.

The sauce is like it's own syrup, so you don't really need maple syrup. However, if you like things extra sweet or just crave maple on your pancakes it's absolutely delicious either way. You can even put a little bit of syrup on each layer to ensure the flavor and moisture. Happy breakfast! Be sure to comment your thoughts below and give this a little heart while you're at it!

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