Gluten-Free Oat & Pecan Pancakes with Warm Berry Compote

Image of Nicole J Corbo
Rated 5.0 based on 2 customer reviews
Gluten-Free Oat & Pecan Pancakes with Warm Berry Compote
Gluten-Free Oat & Pecan Pancakes with Warm Berry Compote

Directions

Mealthy Tip

Make this dish vegan by replacing the eggs with 2 tablespoons flaxseed meal blended with 6 tablespoons water, and using water in place of the butter in the berry compote. Store leftover compote in an airtight container in fridge up to 5 days.

Nutrition Facts

Per Serving: 778 calories; 34g fat; 109.1g carbohydrates; 13g protein; 108mg cholesterol; 744mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 778 Calories from Fat 304
% Daily Value*
Total Fat 34g 52%
Saturated Fat 7g 33%
Trans Fat 0.6g
Polyunsaturated Fat 13.3g
Monounsaturated Fat 11.8g
Cholesterol 108mg 36%
Sodium 744mg 31%
Total Carbohydrate 109.1g 36%
Dietary Fiber 6g 26%
Sugars 47.2g
Protein 13g
Vitamin A 11% Vitamin C 53%
Calcium 26% Iron 44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

These pecan pancakes are on regular rotation at our house. I've made this recipe with and without the berry compote. They're both fantastic.

Image of Greg Jones

Greg Jones says:

A couple of things to love about this recipe: the fact that it's gluten free, made with pecans, and served with warm compote. This is probably one of my favorite breakfast pancake dishes to date. Sweet, fluffy and great flavor.