Healthy Recipe: Almond Coconut Oat Pancakes with Raspberry Brown Sugar Compote

I was out of all my usual pre-run oatmeal toppings at home last Sunday, so I decided to make oat pancakes. As I started whipping them up, I started thinking about flavor combinations, and decided to try something a little different.

I could not have been more happy with how they turned out. They were fluffy, yet hearty, and the flavors were perfect. They are also the perfect thing to make for your valentine this morning! *Quick, run to the grocery store tonight!*

Almond Coconut Oat Pancakes with Raspberry Brown Sugar Compote
Serves 1-2 (I ate one massive pancake before a long run, but you could make 2 and share)
Calories: 462 kCal
Fat: 10g
Carbs: 80g
Fiber: 12g
Protein: 22g

Ingredients

1/2 cup rolled oats (not instant)
1 tbsp oat flour (just grind oats in a food processor until fine)1.5 tbsp almond meal (grind raw almonds in food processor until fine)
2 tbsp vanilla protein powder
4 tbsp liquid egg whites
1.5 tbsp soy or coconut creamer
1 tsp baking powder
1 tsp coconut extract
3 tsp brown sugar
3/4 cup frozen raspberries

Directions

1) Mix everything except raspberries and 2 tsp of brown sugar together. Let sit for 5-7 minutes.

2) Heat raspberries in microwave safe dish for 1 minute, or until it’s warm. Mix brown sugar (2 tsp) and whisk until a thick sauce.

3) Heat coconut oil in a large pan over medium heat. When coated, add pancake mixture. Cook until edges start to brown, and middle starts to bubble. Flip and cook until golden brown.

4) When cooked, serve onto plate and cover with raspberry compote. Enjoy!