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Pancakes with Rhubarb Compote

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 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.

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

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

Getting Started
rhubarb compote

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


While the rhubarb mix is cooking, make the pancakes.


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


Heat coconut oil in a shallow saucepan over medium heat.


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


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

Annabelle's tips

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 0

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