Banana pancakes with rhubarb compote

Banana pancakes with rhubarb compote

Start your day good with these delicious pancakes, served with a rhubarb compote! We just love rhubarb, you can do anything with it. Especially when you combine it with strawberries and vanilla, yum! Since we always like to serve pancakes with quark or some jam, we thought, rhubarb compote must fit perfectly with this.  And it does, what a lovely combination! Now that it is rhubarb season again, don’t wait to make it, before you know, the season is over. It would be a pity if you then haven’t tried this recipe… What are you waiting for?

Ingredients rhubarb compote:

  • 500 g of rhubarb
  • 10 strawberries (either fresh or frozen)
  • 5 tbsp of water
  • 1 tsp vanilla aroma
  • 2 tbsp of sugar
  • Optional: a couple of drops of sweetener

Ingredients pancakes for 2 persons:

  • 1 banana
  • 2 eggs
  • 90 g of milk
  • 70 g of whole wheat flour 
  • Couple of drops of sweetener
  • A pinch of salt 
  • 1 tbsp of coconut oil/olive oil
  • Optional: shredded coconut to serve

Instructions compote:

Cut the rhubarb in small pieces of around 1 cm. Put it in a sieve and clean it properly. Put the rhubarb now in a saucepan together with the strawberries and water. Turn the heat on to medium heat and bring it to simmer, with the lit on the pan. Let it simmer for around 20-30 minutes, but don’t forget to stir so now and then. If you think it is going to burn, then add a bit more water. Now, add the sugar and vanilla aroma and stir well. If it is too liquid, then let it simmer a bit longer with the lit off the pan. It is ready when the rhubarb has fallen apart and it has become a nice compote. This compote will be enough for one big pot! 🙂 


Instructions pancakes:

Mash the banana in a bowl and add the eggs. Whisk it with a whisk or a fork. Now, add the flour milk, sweetener and salt and whisk it well together. Heat a bit of the oil in a pan, on medium heat and wait until the pan gets warm. When the pan is warm start adding the pancake batter in the pan and bake the pancakes around 3 minutes each side. Do this until the batter is finished. 


Serve the pancakes with the rhubarb compote, enjoy!


Optional: add blueberries or raspberries to the pancakes batter.


Nutritional value per person:

342 calories – 13 g fat, of which 2.9 saturated – 47.5 g carbohydrates, of which 7.3 g fibre and 14.4 g sugar – 13.4 g of protein




Anna & Marit 


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