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Oat, Almond and Banana Pancakes with Frozen Berry Compote

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 350
Delicious gluten-free pancakes topped with a vibrant berry compote, perfect for a wholesome breakfast or brunch.

Ingredients

Fruits and liquids

  • 200 g frozen berries (plus extra to serve)
  • 100 ml water
  • 4 tablespoons maple syrup (plus extra to serve)

Nuts and grains

  • 200 g almonds
  • 200 g gluten free oats (or normal oats if not gluten free)

Fruits

  • 3 medium bananas
  • 400 ml almond milk (or your preferred milk)

Cooking oil

  • as needed olive or coconut oil for frying

Instructions 

  • Preheat oven to 100°C and warm a plate inside.
  • Make the compote: simmer berries and water for 10 mins, then stir in maple syrup.
  • Blend oats, almonds, bananas, and almond milk until smooth.
  • Cook pancakes in a lightly oiled pan on low heat, keep warm in oven.
  • Stack pancakes, layer with compote, and top with extra berries and syrup.

Notes

Use a non-stick pan for easier cooking and less oil.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: International
Keyword: pancakes