Nutty pancakes with stone fruit compote
TM6 TM5 TM31

Nutty pancakes with stone fruit compote

4.0 (13 ratings)

Ingredients

Stone fruit compote

  • 700 g water
  • 2 nectarines, stones removed and flesh cut into eighths
  • 2 yellow peaches, stones removed and flesh cut into eighths
  • 1 vanilla bean, split lengthways and seeds scraped
  • 2 tsp pure maple syrup (optional)
  • 2 pieces lemon peel (1 x 4 cm), no white pith
  • 1 tbsp lemon juice

Nutty pancakes

  • 50 g raw almonds
  • 25 g walnuts
  • 2 bananas (approx. 170 g), cut into pieces
  • 3 eggs
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 1 tsp gluten free baking powder
  • olive oil, for frying

Assembly

  • 40 g flaked almonds, to serve
  • 80 g Greek-style natural yoghurt, to serve (optional)
  • 80 g honey, to serve (optional)

Nutrition
per 1 portion
Calories
1491.2 kJ / 355 kcal
Protein
10.6 g
Carbohydrates
34.8 g
Fat
18.7 g
Saturated Fat
3 g
Fibre
5.9 g
Sodium
128.2 mg

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