Flourless Pancakes With Berry Compote – a delicious recipe with eggs, banana, berries, water, chia seeds, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small blender, puree banana and eggs until smooth. Heat medium sized non-stick pan over medium-high heat for 2-3 minutes or until hot. Add 1/2 of your butter/coconut oil to the pan and let sit for 30 seconds to heat up.
2
Pour in batter slowly and make 4-6 small pancakes per pan. They should be the size of a soup can. Once browned on both sides, transfer to a plate.
3
In a small pot, add berries, water and chia seeds. Cook over medium heat for 5 minutes until berries have broken down and the sauce has thickened.
4
Spoon over pancakes and serve.
5
Tip: Make the compote ahead of time to save time. It will last for 2-3 days in the refrigerator. As there is no flour in the batter, it is slightly more fragile than traditional pancake batter.
121
kcal
Calories
8
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 eggs, 1 ripe banana, 1 cup berries, 1 tablespoon water, and more.
Yes, Flourless Pancakes With Berry Compote falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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