Coconut Oat Pancakes with Blueberry Chia Compote by Not Your Typical Dietician
 
 
Serves: 8 pancakes
Ingredients
  • 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)
Instructions
  1. Pancakes
  2. Combine all the pancake ingredients (except the banana) in a mixing bowl.
  3. Rest the mixture for 10 to 15 minutes to allow the chia seeds and oats to soften.
  4. Add the mashed banana and mix through thoroughly.
  5. Heat a non-stick pan on medium heat and add 1 teaspoon coconut oil.
  6. Scoop pancake mixture into heated pan and reduce heat.
  7. Flatten each pancake slightly to allow even cooking.
  8. Flip the pancakes over and cook until golden.
  9. Compote
  10. Add chia seeds to coconut milk and let stand for 5 minutes to thicken.
  11. Lightly warm the blueberries in a pan or a microwave for 10-20 seconds.
  12. Squash the blueberries with a fork and add to chia seed mixture.
  13. Combine well.
  14. Layer each pancake with the blueberry compote, top with more blueberries and drizzle with raw honey or maple syrup. Enjoy!
Nutritional Information
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/