American Pancakes With Strawberry Kuzu Compote |
Favourites 20
Prep Time: 10 Minutes | Cooking Time: 10 Minutes 

Makes 8-10

Kuzu root has been used by Eastern healers for almost 2,000 years and is hailed for its healing abilities. It’s also a great thickening agent, providing a smooth texture to this sweet strawberry pancake sauce.


For the Pancakes:

  • 150g of gluten-free flrour
  • 90g of ground almonds
  • 1 tsp of baking powder
  • ½ tsp of bicarbonate of soda
  • ¼ tsp of Himalayan pink salt
  • 1 egg, beaten
  • 300ml of coconut milk, or other plant based milk
  • 50ml of agave syrup
  • ½ tsp of vanilla extract
  • 1 tbsp of sunflower oil

For the Strawberry Kuzu Compote:

  • 150g of strawberries halved
  • 80ml of water
  • 5g of kuzu
  • 1 tbsp of sweetener (agave, rice syrup or honey)
  • 2 tbsp of water (optional) 


  1. Start by making the kuzu compote. Put the strawberries and water into a pan with the agave (or other syrup). Simmer over a gentle heat for about five to eight minutes until the strawberries have softened.
  2. While the sauce is still boiling, whisk in the kuzu and continue to whisk until the compote starts to thicken. Add 2 tbsp of water if it looks as though it is too thick. Remove from the heat and set aside while you prepare the pancakes.
  3. Place the gluten-free flour, ground almonds, baking powder, bicarbonate of soda and salt into a bowl and combine.
  4. In a separate bowl, beat the egg then whisk together with the milk, agave syrup and vanilla extract.
  5. Mix the wet ingredients into the dry until thoroughly combined.
  6. Put a large, non-stick pan over a medium heat. Pour in the sunflower oil and using a piece of kitchen towel, spread the oil evenly around the pan.
  7. When the pan is hot, spoon a ladleful of the batter into the pan and top with the kuzu compote.
  8. When the bottom of the pancake is turning golden brown, and the top is beginning to bubble, flip and cook for a further one to two minutes on the other side. When golden brown, transfer to a plate and continue with the remainder of the batter.

Recipe courtesy of Honestly Healthy by Natasha Corrett 

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