Nutty pancakes with stone fruit compote

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)