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Oat, Almond and Banana Pancakes with Frozen Berry Compote
Healthy, easy and delicious, these Oat, Almond and Banana Pancakes with Frozen Berry Compote are gluten, dairy and egg free. They are low in sugar and vegan too, meaning almost everybody can enjoy them!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Calories: 649 kcal
Course:
Breakfast , Brunch
Cuisine:
British
Ingredients
Frozen Berry Compote
- 200 g frozen berries plus extra to serve
- 100 ml water
- 4 tablespoons maple syrup plus extra to serve
Oat, Almond and Banana Pancakes
- 200 g almonds
- 200 g Gluten Free Oats (or normal ones if you don’t need this to be gluten free)
- 3 medium bananas
- 400 ml almond milk (or your preferred milk)
- Olive 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.
Cup of Yum
Notes
- Nutrition information is approximate and meant as a 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
(26%)
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: 4people
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.