Banana Oat Pancakes with Apricot Compote

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Light with loads of flavor.

If you’re looking for delicious, healthy pancake recipes to add to your weekend breakfast menu, look no further than this gluten-free pancake recipe that is sweetened with bananas and coconut. Topped with a quick-cooked apricot compote, it’s a delicious breakfast that will satisfy pancake lovers in your household without weighing you down. Full of healthy fats, plenty of fiber, and flavor, these banana oat pancakes won’t let you down. Store any leftover apricot jam in a jar in the fridge.

0 from 0 votes

Banana Oat Pancakes with Apricot Compote

Naturally sweet and gluten-free, this amazing pancake is the perfect weekend breakfast item.
Yield 4 people
Serving Size 3 pancakes
Course Breakfast
Cuisine Universal
Author SkinnyMs.

Ingredients

Apricot Compote

  • 2 cups dried apricots
  • 1/4 cup coconut sugar
  • 1 tablespoon lemon juice
  • 2 cups water

Pancakes

  • 1 banana ripe, mashed
  • 1 cup almond milk unsweetened
  • 2 tablespoons ground flax
  • 1 cup coconut unsweetened, shredded
  • 1 cup oat flour or ground oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup orange juice fresh squeezed
  • coconut oil for cooking

Instructions

  • First, make the apricot compote by combining all of the ingredients in a small saucepan. Bring to a boil, reduce to a simmer, and let cook while you make the pancakes, about 20 minutes.
  • Combine the banana, almond milk, and flax in a large bowl. Stir to combine and allow to sit for 5 minutes.
  • Combine the coconut, oat flour, baking powder, cinnamon, and salt in a medium bowl. Add this to the banana mixture and stir. Add the orange juice and stir until well combined.
  • Heat a cast-iron skillet or griddle over medium heat. Add a teaspoon of coconut oil. Drop the pancake batter by spoonfuls, flattening with a spoon. Cook on both sides for 2-3 minutes, until golden brown.
  • Serve the pancakes warm, topped with the apricot compote.

Nutrition Information

Serving: 3pancakes | Calories: 312kcal | Carbohydrates: 52g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Sodium: 343mg | Fiber: 8g | Sugar: 24g |
SmartPoints (Freestyle): 13
Keywords Plant-Based, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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3 Comments

  1. Thank you for this great recipe, my doctor has me on an elimination diet which means no dairy or eggs. These were really yummy and saved Mother's day brunch! These were so good and will be made again by our family, no one missed the ingredients usually associated with pancakes! We served ours with fresh strawberries and peaches.

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