Recipe: Fluffy Pancakes with Raspberry Compote and Peanut Butter

This pancake day, try out one of our most popular breakfasts and get building a stack of dreams. Easy to make, even easier to eat! Before you get started, check out our 7 top tips to make perfect pancakes every time here.

Pancake mix

Serves 2 (approx 8 pancakes, depending on size)

Ingredients:

• 125ml oat milk
• 2 eggs, separated
• 1 small banana
• 100g rolled oats
• 2 tsp baking powder
• pinch of cinnamon
• 15ml oil 

Method:

1. Put the oat milk, egg yolks, banana, oats baking powder and cinnamon in a blender and process to as smooth a mixture as you can get. You can also whisk by hand in a large mixing bowl, but you will need to mash the banana before starting.
2. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
3. Heat a non-stick pan over a medium heat and a little oil to the pan.
4. Pour about 2 tbsp of batter into the pan and cook for 1-2 mins or until the edges start to look dry. 
5. Flip the pancakes once. Do not press down on the pancakes with the spatula, as this will make them dense. Cook the other side for a minute
6. Repeat in batches, making sure the top looks dryish and golden brown before attempting the flip!

Toppings

Raspberry compote

Ingredients:

• 250 grams of raspberries
• 25 grams of honey
• 1/2 tablespoon of lemon juice
• 1/2 cinnamon stick
• 125 ml of water

Method:

1. Wash the mixed fruit.
2. In a saucepan, combine the fruit, honey, lemon juice, cinnamon stick, and water.
3. Stir the mixture and bring it to a boil over medium heat.
4. Once it reaches a boil, reduce the heat to low and let it simmer for 10-15 minutes.
5. Remove the cinnamon stick and let the compote cool.

And finally, topped with 15g peanut butter

Finally, stack your pancakes, top them with the compote and drizzle with a little peanut butter…You batter believe it, these pancakes are delicious!