• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Prep Blog

Easy Recipes with a Fresh Twist

  • Home
  • About Dianna
  • Recipe Index
  • Work With Me
    • Disclosure Policy
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Dianna
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast & Brunch

    Flax Pancakes with Banana Compote

    Published: Apr 6, 2016 · Modified: Jul 12, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Flax Pancakes with Banana Compote! Sweet and tropical, these pancakes are a perfect, healthful way to start the morning.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    I think my kid broke me. Or, at the very least, my ability to sleep peacefully for extended periods of time.

    Though he's been "sleeping like a baby" through the night for quite some time, I find myself having the same "red light, green light" sleep cycles that began when he was just a tiny thing that needed tending to in the middle of the night. If I'm not waking up to take a peek at the monitor, I'm tossing and turning because I'm: hot, uncomfortable, unable to shut my mind off, have to go to the bathroom, having nightmares, distracted by sounds outside, etc. etc. etc.

    Stress makes matters worse for me, especially in the dream department. I have always had VERY vivid dreams. Vivid to the point that sometimes I wake up and feel like I lived a second life during the hours I should have been snoozing.

    Last week I started the daunting task of researching all of the whos/whats/whys/hows that come with the structural and design changes I hope to make to the blog soon, and those stressy thoughts leached their way into my subconscious. Whenever I'm feeling "out of control" in real life, I have tidal wave dreams. Usually the waves come as I watch them from a sound, anchored structure, but last week's monstrous swells came while I was on a cruise ship with no land in sight. {Also, it kind of makes me never want to take a cruise again.}

    It's hard to sleep peacefully when you're dreaming about being battered around on the open seas.

    Anyway, restless nights make for exhausting mornings. It's true that coffee is usually the only thing that interests me immediately after I get out of bed, but a nice breakfast is always a good follow up once I'm a little more awake. It's even better if I don't have to do to much to get it ready.

    These Flax Pancakes with Banana-Coconut Compote are easy to make, and can even be made ahead of time and frozen so that you can have a luxurious weekend-style breakfast any day of the week.*

    Don't run away just because I used the word "compote." If you can throw a few things in a pan together and let them simmer, you got this.

    The lovely folks at Barlean's sent the members of Stonyfield's Clean Plate Club some of their great products to try out this month, and I have to say that their coconut oil and flax chia coconut blend worked perfectly in these pancakes. I loved the way they turned out hearty {yet fluffy} with the combination of white and whole wheat flours and the addition of the ground flax blend. I used Stonyfield's Whole Milk Greek Yogurt in place of the traditional buttermilk, and it gave them just the right amount of rise and tang.

    Any time I smell coconut, I immediately think of palm trees and island-type things, so naturally I topped these babies with something that tasted equally as tropical. Each forkful is like a beach vacation for your taste buds. {Something I definitely wouldn't mind waking up to, even after catastrophic nightmares.}

    Flax Pancakes with Banana-Coconut Compote

    The Kitchen Prep
    These Flax Pancakes with Banana-Coconut Compote are easy to make, and can even be made ahead of time and frozen so that you can have a luxurious weekend-style breakfast any day of the week.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Breakfast
    Cuisine American
    Servings 20 pancakes

    Ingredients
      

    For Banana-Coconut Compote:

    • 2 ripe bananas
    • 2 tablespoons Barlean's coconut oil
    • 4 tablespoons honey
    • 1½ tablespoons lemon juice
    • 2 tablespoons unsweetened coconut flakes

    For Pancakes:

    • Butter, Coconut oil or non-stick spray for pan
    • ¾ cup all-purpose flour
    • ¾ cup white whole wheat flour
    • ⅓ cup Barlean's Flax Chia Coconut Blend
    • 1½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 tablespoons honey
    • 2 eggs
    • 2 tablespoons Barlean's Coconut Oil melted
    • ¾ cups + 2 tablespoons Stoneyfield Whole Milk Greek yogurt
    • ¾ cups + 2 tablespoons water or milk

    Instructions
     

    For Banana-Coconut Compote:

    • Add all ingredients except for coconut flakes to a saucepan over medium heat. Stir gently to combine.
    • Bring the mixture to a simmer, reduce heat to low and cook for about 7-8 minutes until the banana softens and begins to break down and the sauce thickens a bit.
    • Stir in coconut flakes and cook for another 1-2 minutes.
      Set aside until ready to use.

    For Pancakes:

    • In a large bowl, whisk together all dry ingredients to combine.
    • In a medium bowl, whisk together all wet ingredients until well blended
    • Add wet ingredients to dry ingredients and mix until just combined {don't over-mix}.
    • Meanwhile, heat pan, skillet or griddle over medium heat and add butter or oil to lightly coat. Scoop pancake batter {about ¼ cup for each pancake} onto skillet, and cook for about 3-4 minutes or until the edges set and the bubbles that form on the batter begin to pop. Flip and cook for another minute or two until puffed and golden. Repeat until all batter is used.
      Serve with Banana-Coconut Compote and serve hot.

    Notes

    * To make pancakes ahead, simply prepare and cook them as you normally would, cool completely and then place them on parchment-lined baking sheet -- side by side, not stacked so they don't fuse together -- in the freezer. Once frozen, place them in zip-top freezer bags. Remove as many as you need in the morning and reheat in the microwave, oven or even toaster.
    **You can substitiute 1 ¾ cups plain, regular style yogurt in place of Greek + milk.
    If you want to a stronger coconut flavor in your pancakes, you can add a tablespoon of unsweetened coconut flakes or ¼ teaspoon coconut extract.
    « Lemon Poppy Seed Scones
    Do's & Don'ts of Gluten Free Mix Baking | Pillsbury™ Gluten Free Premium Mixes »

    Reader Interactions

    Comments

    1. Katie says

      April 07, 2016 at 2:43 pm

      I can emphasize with you 100%! Even though my toddler sleeps I rarely do. I recently started taking unison again and it has helped so so much! And these pancakes... I haven't tried subbing whole milk Greek yogurt for buttermilk yet. Must try this weekend!

      Reply
    2. Cascia Talbert says

      April 07, 2016 at 8:00 pm

      That looks so good! I love adding flax seeds to pancakes.

      Reply
    3. Zyreen Robins says

      April 12, 2016 at 4:23 am

      Looks delicious and healthy. Thank you for sharing your kitchen dishes.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

    More about me →

    Popular

    • Fork and knife cutting into a stuffed cubanelle pepper.
      Stuffed Italian-Style Cubanelle Peppers
    • Benedictine Spread for Kentucky Derby in a white bowl with a piece of pumpernickel toast in the foreground slathered with spread.
      Benedictine Spread - A Derby Classic
    • Close up of Italian Easter Cookies on a light blue platter.
      Italian Love Knot Cookies
    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta

    As Seen In

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! and get recipes delivered to your inbox.

    Contact

    • Contact
    • Work with Me

    Copyright © 2023 · The Kitchen Prep ·