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Ingredients
Stone fruit compote
- 700 g water
- 2 nectarines, stones removed and flesh cut into eighths
- 2 yellow peaches, stones removed and flesh cut into eighths
- 1 vanilla bean, split lengthways and seeds scraped
- 2 tsp pure maple syrup (optional)
- 2 pieces lemon peel (1 x 4 cm), no white pith
- 1 tbsp lemon juice
Nutty pancakes
- 50 g raw almonds
- 25 g walnuts
- 2 bananas (approx. 170 g), cut into pieces
- 3 eggs
- 1 tbsp ground cinnamon
- 1 tsp vanilla bean paste
- 1 tsp gluten free baking powder
- olive oil, for frying
Assembly
- 40 g flaked almonds, to serve
- 80 g Greek-style natural yoghurt, to serve (optional)
- 80 g honey, to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 1491.2 kJ / 355 kcal
- Protein
- 10.6 g
- Carbohydrates
- 34.8 g
- Fat
- 18.7 g
- Saturated fat
- 3 g
- Fiber
- 5.9 g
- Sodium
- 128.2 mg
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