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Pancakes with Rhubarb Compote

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Breakfast or dessert, so versatile and absolutely delicious. The strawberry's add a natural sweetness but don't take away from the hero .... the rhubarb.

Pancakes
 3 bananas
 2 eggs
 ½ cup almond flour
 2 tsp ground cinnamon
 1 tsp vanilla
 1 tbsp coconut oil
 dash sea salt
Rhubarb and strawberry Compote
 2 stalks rhubarbchopped
 6 strawberrieschopped
 1 tbsp Maple syrup
 1 lemon - zest and juice
What are we cooking today?
1

Rhubarb is under-appreciated and not in nearly enough recipes. And yet it has the most delicious flavour and texture. Atop pancakes, works so well.

Getting Started
rhubarb compote
2

Cook all ingredients over medium low heat until fruit is soft and jam like consistency - about 15 minutes. Add a little water if necessary.

3

While the rhubarb mix is cooking, make the pancakes.

pancakes
4

Combine all ingredients except oil in a blender and blend until smooth.

5

Heat coconut oil in a shallow saucepan over medium heat.

6

Pour ¼ cup of pancake mix in the saucepan and cook until lightly browned, flip over and cook until other side is lightly browned.

7

Top the pancake stack with the Rhubarb Compote and serve immediately.

Annabelle's tips
8

A dollop of low fat ricotta cheese is absolutely delicious.

Adding a couple of sprigs of fresh mint also adds a little bit of complimentary flavour and colour.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 509
% Daily Value *
Total Fat 26.2g41%

Saturated Fat 8.6g43%
Cholesterol 164mg55%
Sodium 68mg3%
Total Carbohydrate 63.2g22%

Dietary Fiber 11.6g47%
Sugars 32.5g
Protein 14.5g29%

Calcium 14%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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