Method

Preheat a pan with a little coconut oil. The pan needs to be quite hot. Add the oatbran, buckwheat flour, baking powder, cacao nibs or dairy-free choc chips, mashed banana, maple syrup (or sweetener of choice) and almond milk to a large bowl and mix thoroughly to combine and form a thick batter.

Spoon the mixture a ladle at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.

To make the raspberry compote, add the raspberries, water and maple syrup to a saucepan and simmer on a medium heat until the berries start to melt down.

Dollop the compote over the stacked pancakes and serve!

Recipe by Rebel Recipes