Banana pancakes with berry compote

Easy
October 2016

Easy
October 2016

Serves 2 (or 4 as part of a multi-course brunch)
Hands-on time 25-30 min

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.

Dairy-free

Nutrition: per serving

Calories: 420kcals
Fat: 19.7g (12.4g saturated)
Protein: 12.2g
Carbohydrates: 44.8g (18.2g sugars)
Fibre: 7.6g
Salt: 0.2g

Nutrition: per serving

Calories: 420kcals
Fat: 19.7g (12.4g saturated)
Protein: 12.2g
Carbohydrates: 44.8g (18.2g sugars)
Fibre: 7.6g
Salt: 0.2g

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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

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

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.

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.

delicious. tips

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.