Nutty pancakes with stone fruit compote

Nutty pancakes with stone fruit compote

4.1 14 rating

Prep. 10 min

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

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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