Want an indulgent weekend breakfast that also supports your gut health? These pancakes make a delicious, simple and gut friendly weekend breakfast that even the kids can make!
PrintBanana Pancakes with Berry Compote
No eggs, no dairy, no worries!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 serves 1x
- Category: Breakfast, Dessert, Snack
- Method: Bowl + Pan, Frying
- Cuisine: American
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
Pancakes
2 large ripe bananas
2 tbsp coconut sugar
1 tsp vanilla extract
1 tbsp chia seeds
1 cup organic plain flour
1 cup organic wholemeal or spelt flour
2 tsp baking powder
2 cups calcium fortified soy, almond or oat milk
Berry Compote
2 cups frozen mixed berries
1 tbp coconut sugar or maple syrup
1–2 tbsp chia seeds
Instructions
Mash the banana in a large bowl. Add the vanilla and coconut sugar and stir to combine.
Add the chia seeds, flour, baking powder, and milk and mix until you have a smooth batter.
Pre-heat a large non-stick frying pan to medium-high heat. Meanwhile add the berries, sweetener, and chia seeds to a small saucepan and simmer on low-medium heat until the berries have broken down and the mixture is bubbling. Remove from heat.
Once the pan is hot, place 1/4 cup measures of pancake batter into the pan and cook until small bubbles appear, then flip.
Once cooked, place pancakes on a warm plate to keep warm while you cook the remaining batter.
Serve with berry compote and extra maple syrup if desired.
