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Nutty pancakes with stone fruit compote

Nutty pancakes with stone fruit compote
4.1 14 rating
Prep. 10 min
Total 1 h
5 portions
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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

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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