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.


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


I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  5 minutes preparation time
  10 minutes cook time


  • 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


  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


Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  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

  2. lisa on September 22, 2019 at 7:15 pm

    these are great. i used 1/3 cup yoghurt to substitute for milk, and they turned out nice and thick and were very tasty.

    • Niki on January 12, 2020 at 1:45 pm

      perfect xx

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.