Healthy banana pancakes with berry compote
- Portion size: Serves 2 (or 4 as part of a multi-course brunch)
- Hands-on time 25-30 min
- Difficulty: easy
Looking for a healthy pancake recipe for Pancake Day or brunch? These oaty banana pancakes are full of fibre and vitamins but taste like a treat.
Or, for a healthy winter pancake topping, make this cranberry compôte to finish of these easy pancakes.
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Ingredients
- 3 small very ripe bananas, mashed
- 3 medium free-range eggs, beaten
- 150g rolled oats
- 1 tsp ground cinnamon
- 200g frozen mixed berries
- Coconut oil for frying
- Clear honey to drizzle (optional)
- 3 tbsp dried coconut flakes to serve
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Method
- Put the bananas, eggs, oats and cinnamon into a mixing bowl and whizz using a stick blender. There should be some texture in the oats but the mix needs to be fairly smooth.
- Put the berries in a small pan and heat gently for 5-8 minutes until softened. Add a splash of water if they start to catch.
- Heat a little coconut oil in a large frying pan and, when hot, add a medium ladleful of pancake batter. Turn down the heat to low and fry for 3-4 minutes on one side, then flip and repeat. The pancakes are quite thick so you may need to flip them again to make sure they’re cooked but not too browned.
- Serve with the berry compote, adding a little honey if it’s not sweet enough, with coconut flakes on top.
Nutrition
- 420kcals Calories
- 19.7g (12.4g saturated) Fat
- 12.2g Protein
- 44.8g (18.2g sugars) Carbs
- 7.6g Fibre
- 0.2g Salt
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