Oatbran, banana & choc chip pancakes with raspberry compote

As today is pancake day this is my third and final pancake recipe for a little while so I thought I’d better make it a good one!
Delicious banana & choc chip pancakes made in collaboration with the guys at Mornflake. For a change I decided combine my usual buckwheat flour with Mornflake oatbran and the results are great. Sweetened by the ripe banana and almond milk they came out light and delicious with some added oaty goodness. Then all topped with some gorgeous slightly sharpe raspberry compote. So good.

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I’m sure you know that breakfast is my favourite meal of the day and it very often involves some sort of oaty concoction . In fact my first job out of uni was at a breakfast cereal company (which was kind of perfect) where I did lots of projects in the factory initially as a graduate trainee before making my first move into Marketing. One of the perks was definitely having lots of delicious oats & granola to hand!

For my pancake recipe I’ve used Oatbran rather than oats and if you’re not entirely sure what oatbran is it’s the outer layer of the inner groat of the oat and it’s super healthy.
You can find out more here
Here’s few of the benefits; it helps lower cholesterol, can help to reduce the risk of heart disease and is high in fibre.

I hope you enjoy! x
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Info

 

  2 servings
  5 minutes preparation time
  10 minutes cook time

Ingredients

  • Add 1/2 cup Mornflake oat bran
  • 1/ cup buckwheat flour
  • 1/2 tsp baking powder
  • 1 large banana – mashed
  • Pinch sea salt
  • 1/3 cup cacao nibs or dairy free choc chips
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • Raspberry compote; 
  • 1 cup raspberries
  • Splash water
  • 1 tbsp maple syrup

Directions

  1. Preheat a pan with a little coconut oil. The pan needs to be quite hot.
  2. Add the Oatbran, buckwheat flour, baking powder, cacao nibs or dairy free choc chips mashed banana, maple syrup (or sweetener of choice)  & almond milk to a large bowl and mix thoroughly to combine and form a thick batter.
  3. Spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.
  4. To make the raspberry compote; add the raspberries, water & maple syrup  to a saucepan and simmer on a medium heat until the berries start to melt down.
  5. Dollop the compote over the stacked pancakes

 

2 Comments

  1. Nina Olsson - Nourish Atelier on March 4, 2017 at 4:46 pm

    Never thought of using the bran, Such a good idea Niki.

    • Niki on March 4, 2017 at 4:55 pm

      Hey Nina!
      So glad you like it! Turned out super yummy.

      Love Niki xxx

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