HEALTHY BANANA PANCAKES WITH BERRY COMPOTE
Looking for a healthy pancake recipe for Pancake Day or brunch? These oaty banana pancakes are full of fibre and vitamins but taste like a treat. Or, for a healthy winter pancake topping, make this cranberry compôte to finish of these easy pancakes.
Provided by delicious. magazine
Categories Sweet pancake recipes
Time 30m
Yield Serves 2 (or 4 as part of a multi-course brunch)
Number Of Ingredients 8
Steps:
- Put the bananas, eggs, oats and cinnamon into a mixing bowl and whizz using a stick blender. There should be some texture in the oats but the mix needs to be fairly smooth.
- Put the berries in a small pan and heat gently for 5-8 minutes until softened. Add a splash of water if they start to catch.
- Heat a little coconut oil in a large frying pan and, when hot, add a medium ladleful of pancake batter. Turn down the heat to low and fry for 3-4 minutes on one side, then flip and repeat. The pancakes are quite thick so you may need to flip them again to make sure they're cooked but not too browned.
- Serve with the berry compote, adding a little honey if it's not sweet enough, with coconut flakes on top.
Nutrition Facts : Calories 420kcals, Fat 19.7g (12.4g saturated), Protein 12.2g, Carbohydrate 44.8g (18.2g sugars), Fiber 7.6g
BANANA COMPOTE
Steps:
- In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.*
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix**.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE
Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 8
Steps:
- Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
- Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
- To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.
Nutrition Facts : Calories 185 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
PUFFY PANCAKE WITH BANANA-BERRY COMPOTE
Make and share this Puffy Pancake With Banana-Berry Compote recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF.
- Prepare pancake: place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender, at medium speed, blend eggs, milk, flour, sugar, and salt until smooth.
- Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake until puffy and golden, 15 minute.
- Meanwhile, prepare comote: in bowl, toss bananas and berries with sugar and lemon juice.
- Spoon compote onto pancake; sprinkle with confectioner's sugar. To serve, cut into wedges.
CHEF LEE ANNE WONG'S PANCAKES WITH SUMMER BERRY COMPOTE
Steps:
- Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
- In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter.
- Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.
- Serve with warm Summer Berry Compote.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice.
- Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).
- Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes.
DUTCH BABY WITH BANANA-BERRY COMPOTE
A family favorite for over a decade. I hope this recipe will make another family happy also!
Provided by cathyjo3
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
- Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
- Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
- Bake in the preheated oven until puffy and golden, about 15 minutes.
- Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g
FLUFFY BANANA PANCAKES
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 548 kcal, Sugar 22 g, Sodium 906 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 86 g, Fiber 3 g, Protein 15 g, Cholesterol 118 mg
AMERICAN-STYLE PANCAKES WITH VANILLA BERRY COMPOTE
Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits
Provided by Good Food team
Categories Breakfast
Time 50m
Number Of Ingredients 9
Steps:
- To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
- Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
- Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
- Serve warm pancakes topped with warm or room temperature compote.
Nutrition Facts : Calories 367 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.78 milligram of sodium
FLOURLESS PANCAKES WITH BERRY COMPOTE
Flourless Pancakes with Berry Compote, are a fast, easy and healthy meal that can help you avoid skipping breakfast says, Mike Haddow, Personal Trainer and cooking specialist at GoodLife Fitness.
Provided by Mary Jenny
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small blender, puree banana and eggs until smooth. Heat medium sized non-stick pan over medium-high heat for 2-3 minutes or until hot. Add ½ of your butter/coconut oil to the pan and let sit for 30 seconds to heat up.
- Pour in batter slowly and make 4-6 small pancakes per pan. They should be the size of a soup can. Once browned on both sides, transfer to a plate.
- In a small pot, add berries, water and chia seeds. Cook over medium heat for 5 minutes until berries have broken down and the sauce has thickened.
- Spoon over pancakes and serve.
- Tip: Make the compote ahead of time to save time. It will last for 2-3 days in the refrigerator. • As there is no flour in the batter, it is slightly more fragile than traditional pancake batter.
Nutrition Facts : Calories 78.8, Fat 4.4, SaturatedFat 2, Cholesterol 98, Sodium 52.6, Carbohydrate 6.9, Fiber 0.8, Sugar 3.7, Protein 3.5
WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE
Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 15
Steps:
- Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
- Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
- Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
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