Banana pancakes with berry compote

  • Serves 2 (or 4 as part of a multi-course brunch)
  • Hands-on time 25-30 min
  • Easy
Perfect for a healthy brunch; these banana pancakes, served with a berry compote, are full of fibre and a good source of vitamin C and vitamin K as well as the mineral manganese.

Nutritional info per serving

  • Calories420kcals
  • Fat19.7g (12.4g saturated)
  • Protein12.2g
  • Carbohydrates44.8g (18.2g sugars)
  • Fibre7.6g
  • Salt0.2g
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  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Serve with the berry compote, adding a little honey if it’s not sweet enough, with coconut flakes on top.
  • Next time, add a few tbsp of almond butter to the mix (step 1) and add chocolate chips instead of cinnamon.
  • Frozen berries are healthy as the nutrients have been preserved by the freezing process. They’re full of fibre and are a good source of vitamin C and vitamin K, as well as the mineral manganese.

From October 2016

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