Oat, Almond and Banana Pancakes with Frozen Berry Compote
User Reviews
5
Oat, Almond and Banana Pancakes with Frozen Berry Compote
Description
Oat, Almond and Banana Pancakes with Frozen Berry Compote brings together almond and oat flour created by pulsing almonds and oats finely in a blender, mixed with ripe bananas and almond milk to yield a thick, smooth batter. The pancakes are fried gently in a small amount of oil to form soft pancakes with a subtle nutty flavor and natural sweetness from the bananas. The berry compote is made by simmering frozen berries with water and maple syrup until thickened, giving a tangy and sweet topping that complements the mild pancakes.
The cooking method involves keeping cooked pancakes warm in a low oven while finishing the batch, preserving texture and warmth. This recipe is practical for a breakfast or brunch where one desires a filling, textured pancake enhanced by a homemade fruit compote rather than syrup alone.
The notes emphasize that nutrition information is approximate, signaling that ingredient portions can affect the nutritional value, but there are no additional storage or serving tips provided.
Ingredients
Frozen Berry Compote
- 200 g berries plus extra to serve, frozen
- 100 ml water
- 4 tablespoons maple syrup plus extra to serve
Oat, Almond and Banana Pancakes
- 200 g almonds
- 200 g oats or normal ones if you don’t need this to be gluten free, gluten free
- 3 banana medium
- 400 ml almond milk (or your preferred milk)
- olive oil or coconut oil for frying
Instructions
- First, turn your oven on to 100C / gas mark ½ / 200F and put a plate in there to heat up. As you make the pancakes, simply place the cooked ones on the plate in the oven to keep warm.
- Next, make the compote. Place the frozen berries and water in a small pan, bring to the boil then turn down and simmer for 10 minutes or until thick and gloopy- squishing any big berries down. Turn the heat off and add the maple syrup.
- While the compote is cooking, place the oats and almonds in your blender and pulse until a flour like consistency, then add the bananas and almond milk and pulse again until combined. You should have a very thick, completely smooth batter.
- Next, heat a non-stick pan and add a very small amount of oil, just enough to coat the bottom of your pan. Turn your pan down to a lowish heat and then, using a very large spoon, scoop out a dollop of batter and place it in your hot pan – spread out to a pancake shape and repeat as many times as you can fit into your pan.
- When each pancake is cooked on one side, flip it over and cook on the other side then place on the plate in the oven to keep warm and continue until you have used all the batter.
- When all the pancakes are ready, create stacks of 5 for each person spreading a little of the compote between each pancake and then pouring the rest of the compote over the top of the stack, decorate with extra frozen berries and then drizzle over a little extra maple syrup, if you wish.
Notes
- Nutrition information is approximate and provided as a general guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Sodium | 137mg | 6% |
| Potassium | 922mg | 20% |
| Fiber | 15g | 60% |
| Sugar | 29g | 58% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 308mg | 31% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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