Nutty pancakes with stone fruit compote

Nutty pancakes with stone fruit compote

4.1 14 ratings

Prep. 10min

Total 1 h

5 portions

Ingredients

Stone fruit compote

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

Nutty pancakes

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

Assembly

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

Difficulty

easy

Nutrition per 1 portion

Sodium 128.2 mg

Protein 10.6 g

Calories 1491.2 kJ / 355 kcal

Fat 18.7 g

Fibre 5.9 g

Saturated Fat 3 g

Carbohydrates 34.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Chia and quinoa tortillas with a trio of dips

1 h 45min

Seeded tahini crackers

1 h 10min

Cranberry pistachio spiced muffins

50min

Gluten free warm berry cobbler

45min

Quinoa crumbed fish with slaw

2 h

Gluten free fruit and nut loaf

55min

Spelt and buckwheat tortillas with chilli con carne

1 h 50min

Buckwheat mushroom tartlets

1 h 45min

Raw chocolate snaps

1 h 5min

Gluten free breakfast cereal clusters

1 h 15min

Pumpkin, carrot and herb bread

1 h 30min

White chocolate and cardamom buckwheat cookies

55min