Banana Oat Pancakes with Apricot Compote
Naturally sweet and gluten-free, this amazing pancake is the perfect weekend breakfast item.
Servings: 4 people
Calories: 312kcal
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
Serving: 3pancakes | Calories: 312kcal | Carbohydrates: 52g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Sodium: 343mg | Fiber: 8g | Sugar: 24g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13