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Dairy-free oat pancakes with peach compote

  • 0:10 Prep
  • 0:25 Cook
  • 2 Servings


  • 1 1/2 cup (135g) rolled oats
  • 1 Coles Australian Free Range Egg
  • 1 cup (250ml) almond milk
  • 40g butter, melted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons vanilla bean paste
  • 20g butter, melted, extra
  • Vanilla coconut yoghurt, to serve

Peach compote

  • 3 peaches, stoned, cut into wedges
  • 1/4 cup (55g) coconut sugar


  • 1
    To make the peach compote, combine the peach and sugar in a small saucepan. Place over low heat and cook, stirring occasionally, for 5 mins or until sugar dissolves.
  • 2
    Place the oats in a blender or food processor. Blend or process until finely ground. Add the egg, almond milk, butter, baking powder and vanilla and blend or process until just combined.
  • 3
    Heat a medium non-stick frying pan over medium-low heat. Lightly brush with a little extra melted butter. Pour 1/4 cup (60ml) of the batter into the pan. Cook for 2 mins or until bubbles appear on the surface. Carefully turn and cook for 2 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter mixture to make 6 pancakes.
  • 4
    Serve the pancakes topped with the peach compote and coconut yoghurt.

Source: taste.com.au


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