Thickened Berry Compote

[mific]

I've been making this for a while and it's become my favourite dessert, mixed with Greek yoghurt and a little cream, plus sweetener to taste. It's far less posh than the title I invented for it, almost more of a life hack than an actual recipe, but for what it's worth, here goes. I make it as it's relatively low carb and keto-friendly, and as berries and fibre are best for me, but you can of course un-keto it by using sugar.
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Banana Sorghum Pancakes

[sonia]

Inspired by jesse_the_k's Flat Bread recipe and a surplus of ripe bananas, I made a variation of Bojon Gourmet's Sorghum Pancakes that came out well. I replaced the buttermilk with banana + water + vinegar, and they came out fluffy and tasty.

Time
Prep: 10 min. Cook: 20 min.

Tools
Sturdy frying pan. Cast iron is good. Start pre-heating before the batter is ready.
4 cup Pyrex measuring cup is convenient for wet ingredients.

Dry Ingredients
3/4 cup (90 g) sorghum flour (or try millet or oat flour by weight)
1/2 cup (75 g) rice flour (or other GF flour. I used brown rice flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon (added because I was finishing off the jar)

Wet Ingredients
1 medium ripe banana, mashed + enough water to bring up to 1 cup
1 Tablespoon vinegar (see Note)
1 large egg
1 Tablespoon (15 ml) maple syrup, plus more for serving
1 teaspoon vanilla extract

3 Tablespoons sunflower oil (or other neutral oil)

neutral high-heat vegetable oil (such as sunflower), for cooking

( Recipe )