The Ultimate Saturday Morning Pancake Stack by @deliciouslyella

30 min

4 servings

🍌

240 g

Banana

🌱

12 g

Chia seeds

🌾

200 g

Flour

🌾

100 g

Oats

🥛

300 ml

Soya milk

🍫

50 g

Dark chocolate chips

🫗

10 ml

Rapeseed oil

🧂

0.5 g

Fine sea salt

🫐

130 g

Raspberries

🫐

130 g

Blackberries

🍁

15 ml

Maple syrup

  1. Add
    • banana
    • chia seeds
    • wheat flour

    Add the banana, chia seeds, wheat flour, oats, soya milk, and fine sea salt to the food processor.

  2. Blend

    Blend for 20 to 30 seconds until the batter is smooth.

  3. Transfer

    Transfer the batter to the mixing bowl.

  4. Stir
    • dark chocolate chips

    Stir the dark chocolate chips through the batter.

  5. Rest

    Rest the batter for 10 to 15 minutes until thickened.

  6. Heat

    Heat the large non-stick frying pan over medium heat.

  7. Add
    • rapeseed oil

    Add 1/2 teaspoon rapeseed oil and wipe it around the pan with kitchen paper.

  8. Spoon

    Spoon 2 tablespoons of batter into the pan for each pancake.

  9. Cook

    Cook the pancakes for 2 to 4 minutes until bubbly and golden.

  10. Flip

    Flip the pancakes and cook the second side for 2 to 4 minutes.

  11. Transfer
    • rapeseed oil

    Transfer the cooked pancakes to a plate and repeat with the remaining batter.

  12. Place
    • raspberries
    • maple syrup

    Place the raspberries, blackberries, and maple syrup in the small saucepan.

  13. Cook

    Cook over low heat for about 5 minutes until the berries soften.

  14. Serve
    • raspberries
    • maple syrup

    Serve the pancakes topped with the warm berry compote.

The Ultimate Saturday Morning Pancake Stack by @deliciouslyella

30 min

4 servings

🍌

240 g

Banana

🌱

12 g

Chia seeds

🌾

200 g

Flour

🌾

100 g

Oats

🥛

300 ml

Soya milk

🍫

50 g

Dark chocolate chips

🫗

10 ml

Rapeseed oil

🧂

0.5 g

Fine sea salt

🫐

130 g

Raspberries

🫐

130 g

Blackberries

🍁

15 ml

Maple syrup

Preparation Steps

  1. Step 1/14

    Add the banana, chia seeds, wheat flour, oats, soya milk, and fine sea salt to the food processor.

    🍌banana
    🌱chia seeds
    🌾wheat flour
    🌾oats
    🥛soya milk
    🧂fine sea salt

  2. Step 2/14

    Blend for 20 to 30 seconds until the batter is smooth.

  3. Step 3/14

    Transfer the batter to the mixing bowl.

    🥣mixing bowl

  4. Step 4/14

    Stir the dark chocolate chips through the batter.

    🍫dark chocolate chips
    🥣mixing bowl
    🥄tablespoon

  5. Step 5/14

    Rest the batter for 10 to 15 minutes until thickened.

    🥣mixing bowl

  6. Step 6/14

    Heat the large non-stick frying pan over medium heat.

    🍳large non-stick frying pan

  7. Step 7/14

    Add 1/2 teaspoon rapeseed oil and wipe it around the pan with kitchen paper.

    🫗rapeseed oil
    🍳large non-stick frying pan
    🥄teaspoon
    🧻kitchen paper

  8. Step 8/14

    Spoon 2 tablespoons of batter into the pan for each pancake.

    🍳large non-stick frying pan
    🥄tablespoon

  9. Step 9/14

    Cook the pancakes for 2 to 4 minutes until bubbly and golden.

    🍳large non-stick frying pan
    🥄spatula

  10. Step 10/14

    Flip the pancakes and cook the second side for 2 to 4 minutes.

    🍳large non-stick frying pan
    🥄spatula

  11. Step 11/14

    Transfer the cooked pancakes to a plate and repeat with the remaining batter.

    🫗rapeseed oil
    🍳large non-stick frying pan
    🥄spatula
    🍽️plate

  12. Step 12/14

    Place the raspberries, blackberries, and maple syrup in the small saucepan.

    🫐raspberries
    🫐blackberries
    🍁maple syrup
    🍲small saucepan

  13. Step 13/14

    Cook over low heat for about 5 minutes until the berries soften.

    🍲small saucepan

  14. Step 14/14

    Serve the pancakes topped with the warm berry compote.

    🫐raspberries
    🫐blackberries
    🍁maple syrup
    🍽️plate

Composition

Ingredients

Types

Fruit, Seeds, Grains, Chocolate, Oils, Seasonings, Sweeteners

Ingredients

Banana, Chia seeds, Flour, Oats, Soya milk, Dark chocolate chips, Rapeseed oil, Fine sea salt, Raspberries, Blackberries, Maple syrup

Notes

Banana (sliced), Dark chocolate chips (70% cocoa), Rapeseed oil (a drizzle, or use coconut oil), Raspberries (1 punnet, for the compote), Blackberries (1 punnet, for the compote), Maple syrup (a drizzle, to taste, for the compote)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Egg-free, Nut-free

Calories

430 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 76g, Fat: 11g, Fiber: 11g, Sugar: 22g

Nutritional Information

Minerals

Calcium: 112mg, Iron: 4.1mg, Potassium: 610mg, Magnesium: 92mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.35mg, Folate: 72µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, large non-stick frying pan, small saucepan, tablespoon, teaspoon, spatula, kitchen paper, plate

Appliances

Food processor

Type

Type

Type Of Dish

Dessert, Breakfast

Occasions

Saturday morning, Weekend brunch, Family breakfast

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Fluffy, Soft, Melty, Jammy

Flavors

Chocolatey, Sweet, Fruity, Nutty, Malty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store pancakes and compote separately in airtight containers,Reheat pancakes in a frying pan or microwave), freezer : 2 months (Freeze pancakes in a single layer before transferring to a freezer bag,Freeze compote in an airtight container)