Flax Pancakes with Banana-Coconut Compote
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.
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.