Coconut Oat Pancakes with Blueberry Chia Compote by Not Your Typical Dietician
- Pancakes
- 3 whole eggs*
- 1 cup rolled oats*
- 2 tablespoons shredded coconut
- 1 tablespoon chia seeds
- ½ cup coconut milk*
- 1 teaspoon pure vanilla extract
- 1 ripe mashed banana
- Compote
- ¼ cup coconut milk
- 1 tablespoon chia seeds
- ½ cup blueberries (fresh or frozen)
- * substitute 6 egg whites for 3 whole eggs, almond meal instead of oats for gluten free option, any other milk option (almond/rice/soy/dairy)
- Pancakes
- Combine all the pancake ingredients (except the banana) in a mixing bowl.
- Rest the mixture for 10 to 15 minutes to allow the chia seeds and oats to soften.
- Add the mashed banana and mix through thoroughly.
- Heat a non-stick pan on medium heat and add 1 teaspoon coconut oil.
- Scoop pancake mixture into heated pan and reduce heat.
- Flatten each pancake slightly to allow even cooking.
- Flip the pancakes over and cook until golden.
- Compote
- Add chia seeds to coconut milk and let stand for 5 minutes to thicken.
- Lightly warm the blueberries in a pan or a microwave for 10-20 seconds.
- Squash the blueberries with a fork and add to chia seed mixture.
- Combine well.
- Layer each pancake with the blueberry compote, top with more blueberries and drizzle with raw honey or maple syrup. Enjoy!
Serving size: Per Pancake Calories: 135 kcal Fat: 6.6g Carbohydrates: 13g Sugar: 5.6g Fiber: 3g Protein: 4.4g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/coconut-oat-pancakes-with-blueberry-chia-compote-by-not-your-typical-dietician/
3.5.3208