- Dairy free
Level up your brunch game with these dairy-free oat pancakes. Served with homemade peach compote, this is not a recipe to miss.
- Serves2
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1½ cup (135g) rolled oats
- 1 Coles Australian Free Range Egg
- 1 cup (250ml) almond milk
- 40g butter, melted
- 1½ tsp baking powder
- 1 tsp vanilla bean paste
- 20g butter, melted, extra
- Vanilla coconut yoghurt, to serve
Peach compote
- 3 peaches, stoned, cut into wedges
- ¼ cup (55g) coconut sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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 mins or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter mixture to make 6 pancakes.
Step 4
Serve the pancakes topped with the peach compote and coconut yoghurt.
Dairy-free oat pancakes with peach compote
- Serves2
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1½ cup (135g) rolled oats
- 1 Coles Australian Free Range Egg
- 1 cup (250ml) almond milk
- 40g butter, melted
- 1½ tsp baking powder
- 1 tsp vanilla bean paste
- 20g butter, melted, extra
- Vanilla coconut yoghurt, to serve
Peach compote
- 3 peaches, stoned, cut into wedges
- ¼ cup (55g) coconut sugar
Description
Level up your brunch game with these dairy-free oat pancakes. Served with homemade peach compote, this is not a recipe to miss.
Method
Step 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.
Step 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.
Step 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 mins or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter mixture to make 6 pancakes.
Step 4
Serve the pancakes topped with the peach compote and coconut yoghurt.