Pancakes — Recipe 38 of 60
Cashew & Oat Pancakes with Fruit Compote
Fluffy, golden pancakes made with a cashew and oat base that are dairy-free, naturally sweetened and genuinely satisfying. Topped with a quick homemade fruit compote that takes just 5 minutes to prepare and transforms these pancakes into something that feels indulgent but is actually nourishing your body with every bite.
Nutrients (per serving)
- Calories
- ~480kcal
- Protein
- ~16g
- Carbs
- ~62g
- Fat
- ~18g
Ingredients
What you need
- 0135g split cashews, soaked in water for 30 minutes
- 0280g rolled oats, blended into flour
- 031 tbsp black chia seeds
- 042 tbsp sunflower seeds, toasted (for topping)
- 05200ml plant-based milk
- 061 egg or 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes)
- 071 tsp baking powder
- 081 tsp vanilla extract
- 091 tbsp honey or maple syrup
- 101 pinch of salt
- 111 pinch of cinnamon
- 12Coconut oil for cooking
- 13For the fruit compote:
- 142 medium bananas or 200g mango, roughly chopped
- 151 tbsp honey or maple syrup
- 161 tbsp lemon juice
- 171 pinch of cinnamon
- 182 tbsp water
Instructions
How to make it
- 01
Soak cashews in water for at least 30 minutes, then drain and rinse thoroughly.
- 02
Blend soaked cashews with 80ml of plant-based milk until completely smooth to make cashew cream. Set aside.
- 03
Blend rolled oats into a fine flour using a blender or food processor.
- 04
In a large bowl combine oat flour, baking powder, chia seeds, cinnamon and salt. Mix well.
- 05
Add cashew cream, remaining plant-based milk, egg or flax egg, honey and vanilla extract to the dry ingredients and whisk until a smooth, thick batter forms. Rest for 5 minutes — the chia seeds will thicken it slightly.
- 06
While batter rests prepare the compote by combining chopped fruit, honey, lemon juice, cinnamon and water in a small saucepan over medium heat.
- 07
Cook for 5–7 minutes stirring occasionally until fruit softens and breaks down into a thick, glossy sauce. Remove from heat and set aside.
- 08
Heat a non-stick pan over medium heat and add a small amount of coconut oil.
- 09
Pour a ladleful of batter per pancake and cook for 2–3 minutes until bubbles form across the entire surface and edges look set.
- 10
Flip carefully and cook for another 1–2 minutes until golden on both sides.
- 11
Stack pancakes on a plate, spoon warm fruit compote generously on top and finish with toasted sunflower seeds scattered over everything.
The science
Why it's good for you
Cashew cream stirred into pancake batter creates a naturally rich, fluffy texture without any dairy or refined fats — and adds magnesium, iron and heart-healthy monounsaturated fats to every pancake. Oat flour retains all the beta-glucan fiber of whole oats, keeping the glycemic index significantly lower than white flour and providing sustained energy throughout the morning. The homemade fruit compote uses natural fruit sugars alongside fiber and potassium, making it a far superior topping to commercial maple syrup or jam that contain mostly refined sugar with minimal nutritional value. Chia seeds in the batter act as a natural egg replacer and binding agent while contributing omega-3 fatty acids. Toasted sunflower seeds on top add vitamin E and selenium as a final nutritional flourish. A breakfast that earns its place on the table every single weekend.