Banana Pancakes with Rhubarb Ginger Compote

This easy and quick breakfast is a perfect post-exercise meal packed with protein, potassium and fibre.

Serves 1


Banana pancakes

1 ripe banana, mashed

1 egg, lightly whisked

¼ tsp cinnamon

Pinch of salt

1 tsp coconut oil

Rhubarb ginger

1 stalk rhubarb, roughly chopped in 2–3cm pieces

½ tsp minced ginger

½ tsp honey

¼ cup water

To serve

1 Tbsp coconut chips

1 tsp sliced almonds


  1. Prep & cook rhubarb. Add rhubarb, ginger, honey and water to a small pot. Bring to a boil then simmer for about 5 minutes or until mixture has thickened.
  2. Cook garnishes. Bring a large, dry fry-pan to medium heat and toast coconut chips and almonds lightly. Set aside and reserve pan.
  3. Prep & cook pancakes. In a medium bowl combine all banana pancake ingredients and mix together. Heat coconut oil in reserved pan on low-medium heat and pour in mixture in ½ cup measures. Cook for 4–5 minutes, until set on base, then flip and cook for a further 1 minute.
  4. To serve, place pancakes onto a plate and top with a scoop of compote. Sprinkle over coconut chips and almonds.


Be sure to use more ripe bananas for a sweeter taste.

For added protein, add 1 scoop of your favourite protein powder to the pancake mixture.

Nutritional Info (per serve)
Energy (kJ): 1483
Energy (Cal): 355
Carbohydrate (g): 35.6
Protein (g): 15.6
Fat (g): 15.8
Saturated Fat (g): 7.3
Sugars (g): 33.2

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