These yummy pancakes with compote couldn’t be healthier, with no added sugar. All their sweetness comes from the bananas and delicious blueberry compote. Try it for yourself, and see how breakfast can be delicious and healthy!
Banana Pacncakes with Blueberry Compote
Ingredients
- 1 cup all-purpose flour I used gluten-free flour blend 1-to-1
- 1 tablespoon baking powder
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup ripe banana mashed
- 1 large egg
- 3/4 cup milk
Compote
- 1 cup frozen blueberries
- 1/2 tsp vanilla
Instructions
- Whisk together the flour, baking powder, spices, and salt in a medium bowl. In another larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be a little lumpy. That's ok.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a 1/4 cup measuring cup, pour 3-4 circles of batter into the pan. Cook 2-3 minutes until the bottom is golden, then flip and cook on the other side until cooked through, 1-2 minutes more. Press your finger on the pancake enough to make an indentation to test doneness. When the indent springs back to the top, they are done. Makes eight pancakes. Top with blueberry compote. See instructions below.
Compote
- In a saucepan, combine the blueberries and vanilla extract over medium-high heat. Bring to a boil, and allow to cook for 15 minutes, stirring frequently. Remove from heat and set aside to cool. The compote will thicken as it cools. Store in a sealed container for up to 1 week.
Notes
Storage: Keep in the fridge for up to four days or freeze for easy meal prep and a grab-and-go breakfast.
Nutrition
Calories: 220kcalCarbohydrates: 42gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 46mgSodium: 498mgPotassium: 301mgFiber: 3gSugar: 11gVitamin A: 181IUVitamin C: 7mgCalcium: 249mgIron: 2mg
Tried this recipe?Let us know how it was!
