Yogurt Pancakes With Clementine Raspberry Compote

Name: Yogurt Pancakes With Clementine Raspberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Compote:; 1 cup fresh or thawed frozen raspberries; 1 tablespoon chia seeds; 1/2 clementine, juiced; 1 teaspoon maple syrup; For Pancakes; 3/4 cup all-purpose flour; 1/2 cup whole-wheat flour; 2 tablespoons cane sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 cup unsweetened yogurt (vegan, if preferred); 1/2 cup unsweetened almond milk or water; 1 teaspoon vanilla extract; 3 tablespoons mild olive oil or neutral flavored oil, plus more for pan; maple syrup, for serving

Servings: persons

For Compote:
1 cup fresh or thawed frozen raspberries
1 tablespoon chia seeds
1/2 clementine, juiced
1 teaspoon maple syrup
For Pancakes
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened yogurt (vegan, if preferred)
1/2 cup unsweetened almond milk or water
1 teaspoon vanilla extract
3 tablespoons mild olive oil or neutral flavored oil, plus more for pan
maple syrup, for serving

1
Mash the raspberries with a fork, then combine with the chia seeds, clementine juice and maple syrup.
2
Set aside at room temperature for at least 10 minutes, whisking occasionally to make sure the chia seeds don't clump together.
3
Preheat oven to 200u00b0 Fahrenheit, and place a baking sheet inside.
4
In a large mixing bowl, whisk together the flours, sugar, baking soda, baking powder and salt.
5
In a small bowl, whisk the yogurt, milk, vanilla and oil until combined.
6
Make a well in the centre of the dry ingredients, then pour in the yogurt mixture. Whisk until just combined, being careful not to over whisk. The batter will be quite thick.
7
Fry pancakes in a preheated oiled frying pan over medium-low heat, about 2-3 minutes per side. Keep in mind that because the batter is quite thick, you may need to spread it out a bit with a spoon as soon as you add it to the pan. Keep cooked pancakes warm in the oven while you cook the rest, being sure to add a bit of oil to the pan between pancakes. I like to use a bit of paper towel to spread the oil across the pan, but be very careful if you decide to do this, because the pan and oil will be very hot!
8
Once all the pancakes are ready, serve with the compote and maple syrup, and enjoy!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For Compote:, 1 cup fresh or thawed frozen raspberries, 1 tablespoon chia seeds, 1/2 clementine, juiced, and more.

Yes, Yogurt Pancakes With Clementine Raspberry 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.

That's it — enjoy your meal!