Apple & Raisin Pancakes With Berry Compote

Perfect for pancake day.
Total Time: 30 minutes
Course: Breakfast, Dessert, Snack
Keyword: Kids, Vegetarian
Servings: 12


  • 2 overripe bananas (small/medium; peeled and mashed)
  • 125 g plain yoghurt/alternative (of your choice)
  • 1 tsp vanilla bean paste
  • 1 egg (large)
  • 175 ml milk/alternative (of your choice)
  • 250 g plain white flour
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 apple (cored and finely chopped)
  • 100 g raisins
  • 1-2 tsp vegetable or coconut oil

Berry Compote (or ‘Jam’) to serve

  • 250 g frozen berries (of your choice)
  • 1 tbsp water
  • 2 tsp chia seeds
  • 1 tsp vanilla bean paste (optional)

Optional Additional Toppings

  • Nut butter (peanut, almond, cashew etc.)
  • Plain yoghurt/alternative (of your choice)


  • In a bowl, add the banana, yoghurt, vanilla bean paste, egg and milk and mix together well.
  • To the same bowl, sieve in the flour, cinnamon, bicarbonate of soda and baking powder.
  • Gently fold in the flour mixture until just combined, be careful not to over mix.
  • Fold in the apple and raisins. Do not over mix.
  • In a large frying pan, heat the oil over a low-medium heat. Add 1/4 cups of the mixture for each pancake (you should be able to fit around 3 pancakes in the pan at one time) and fry for 2-3 minutes each side.
  • Whilst the pancakes are cooking make your berry compote. Add the berries, water, chia seeds and vanilla bean paste (if using) to a medium pan and cook over a low heat until the berries have softened. This should take around 10-15 minutes. Ensure to stir the mixture every few minutes making sure it doesn’t burn. Once cooked set to one side.
  • Once a batch of pancakes have cooked, transfer them to a plate lined with some kitchen roll to bolt off any excess oil.
  • Repeat the process, until all your pancakes are cooked.
  • Serve the pancakes on one large plate with the compote in a bowl or drizzled over the top. Add the additional toppings if using and let everyone help themselves at the table. Enjoy!

Recipe Tips

  • If you fancy adding more fibre try swapping out half the plain flour for some wholemeal 
  • You can freeze any leftover pancakes for up to 3 months. Leftovers also make a nice snack.
  • Any leftover compote can be kept in an airtight container, in the fridge for up to 3 days. Great for spreading on toast with some peanut butter.
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