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1
Place all of the ingredients in a medium saucepan, stir to combine, and bring to a boil over medium heat.
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2
Reduce the heat to low and simmer, stirring occasionally, until the compote has thickened, about 1 hour.
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3
Remove from the heat and let cool slightly.
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4
Sift the tapioca flour, sorghum flour, oat flour, teff flour, sugar, baking powder, xanthan gum, salt, and guar gum into a large bowl, discarding any coarse bits left in the sifter; set aside.
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5
Whisk the milk, eggs, and vanilla together in a medium bowl until the eggs are broken up and the mixture is evenly combined.
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6
Add the melted butter and whisk to incorporate.
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7
Make a well in the center of the flour mixture, pour in the milk mixture, and stir with a rubber spatula until just combined.
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8
If youre using the berry compote, scoop a few tablespoons into the pancake batter and stir to evenly incorporate.
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9
Let the batter stand at room temperature for at least 1 hour before cooking.
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10
(Preferably, let the batter rest overnight in the refrigerator.)
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11
Heat a large nonstick frying pan or griddle or a seasoned cast iron skillet over medium heat until hot, about 4 minutes.
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12
Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
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13
Once the pan is ready, use a paper towel to rub it with a thin coating of vegetable oil.
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14
Ladle the pancake batter by the 1/4 cup into the pan.
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15
Cook the pancakes undisturbed until the bottoms are lightly golden brown, about 3 to 4 minutes.
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16
Carefully flip the pancakes, give each a gentle press with the spatula to slightly flatten, and cook until the bottoms are golden brown, about 3 to 4 minutes more.
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17
Flip the pancakes one more time and cook until theyre no longer wet in the center, about 3 to 4 minutes more.
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18
Remove to a plate and repeat with the remaining batter.
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19
Serve with the berry compote, if using.
