Vegan Banana Pancakes with Raspberry Compote

I have made a lot of pancakes, most of which haven't turned out. That's the thing when making gluten free and vegan pancakes, there isn't a straight forward recipe. Most of them are comparable to making biscuits.  They are thick, very dense and therefore take a while to cook in the frying pan. Not how I want my pancakes!

But guess what? After all my trial and error, I finally found the perfect pancake recipe. And I have made this recipe many MANY times and everyone who eats them comments on how amazing they are. Prepare yourself for pure yumminess!

This recipes makes between 24-30 pancakes depending on size. They freeze beautifully, making them perfect for popping in a toaster for a quick breakfast or snack. Smack some nut or seed butter on them with this raspberry compote and you've got yourself a healthy, delicious sandwich.

Ingredients for pancakes:

  • 2 2/3 cups Bobs Red Mill Gluten Free All Purpose Baking Flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 heaping tbsp true cinnamon
  • 2 tbsp ground chia seeds
  • 9 tbsp water
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup extra virgin olive oil
  • 2 cups of warm water
  • 2 rips bananas, mashed

Ingredients for raspberry compote:

  • 1.5 cups frozen raspberries
  • 1 tbsp water
  • 2 medjool dates, pitted

Directions:

  1. In a medium size bowl, mix chia seeds and 9 tbsp of water together. Set aside and let chia mixture become gelatinous.
  2. In a large bowl mix all dry ingredients.
  3. In the medium bowl, add the remaining wet ingredients except the mashed banana.
  4. Add wet ingredients to the dry ingredients. Whisk until well combine making sure that all lumps are out of the flour.
  5. Preheat frying pan over medium heat with a little coconut or olive oil to grease it. Once frying pan is hot, pour 1/3 cup of batter. Once the batter starts to bubble, it's ready to be flipped.
  6. While the pancakes are being made, start on the compote. In a small saucepan add frozen raspberries and water. Turn on high heat and as raspberries become heated, mash them and allow them to cook down, stirring often.
  7. Once raspberries are cooked down and resemble a sauce, place in a high speed blender with dates and blend on high until well combined. Sauce will have thickened. Place in a dish and set aside until pancakes are ready.

Serve pancakes with raspberry compote, some fresh fruit and a side of organic sausages and you've got yourself a breakfast fit for royalty!

Living more life,

Amanda