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Oat, Almond and Banana Pancakes with Frozen Berry Compote
5 from 26 votes

Oat, Almond and Banana Pancakes with Frozen Berry Compote

This recipe combines oats, almonds, and bananas into thick, smooth pancakes accompanied by a warm, syrupy berry compote made from frozen berries and maple syrup. The pancake batter blends nuts and fruit for a naturally sweet and hearty breakfast option. Cooking the pancakes slowly in a lightly oiled pan ensures a tender texture, while the compote adds a bright, fruity contrast. The recipe suits those interested in a filling breakfast with a balance of wholesome ingredients and fruitiness.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 people
Calories: 649 kcal
Course: Breakfast, Brunch
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 649

% 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.