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Oat Pancakes with Plum, Raspberry, Thyme & Cardamom Compote

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 4 with leftover compote to refrigerate for other dishes!

The perfect gluten free and vegan pancakes to prep for school lunches and office snacks or indulge with all the trimmings for weekend brunch

This is the second recipe for Fruzo Food in our Plant Power Summer Living Series and it's the perfect day for these delicious babies because according to the Grain-A-Day by Rudolph Steiner, Fridays are oats and are connected to the planet Venus. Each grain is connected to the cosmic origins of the days of the week - oats are incredibly nourishing for the nervous system, they loosen stiffness and increase stamina and resistance to disease. Raspberries are packed with nutrients and rich in antioxidants. They're loaded with Vitamin C, Vitamin K, potassium, magnesium and manganese. They're great for supporting heart health and immunity, lowering blood pressure and improving skin health. Plus they're high in fibre making them good for digestive health and gut diversity.

This recipe has 10 plant points including the toppings - shout out to The Gut Health MD for inspiring me to include even more plant diversity!

Let’s cook ☺


Ingredients for oat pancakes

  • 1 cup oat flour (I use gluten free oats, ground into flour)

  • 1 banana

  • 3/4 cup water

  • 1/4 cup plant milk

  • 1 tbsp coconut sugar (optional)

  • 1 tsp cinnamon

  • 1 tsp apple cider vinegar

  • 1/2 tsp baking soda

Ingredients for the plum, raspberry, thyme & cardamom compote

  • 8 plums, sliced

  • 2 cups, Fruzo frozen raspberries

  • 1/4 cup water

  • 4 cardamom pods

  • 2 sprigs thyme

  • 1-2 tbsp pure maple syrup

Serving suggestion:

Serve the pancakes with a generous smear of coconut yoghurt, dollops of compote and sprinkles of nut crumbles.


  1. To make the pancakes, grind the oats into flour, add the baking soda, apple cider vinegar directly on top so that it activates, coconut sugar or maple, banana plant milk and water to a blender. Blend until smooth.

  2. Heat a non-stick pan on medium heat, add a few drops of coconut oil (omit if oil free), to the pan and ladle approx. 1/3 cup into the pan. Cook for a few minutes and once bubbles start to appear flip over and cook on the other side.

  3. To make the compote, add the plums and water to a saucepan. Cook on medium heat for 8 minutes. Add frozen raspberries, maple, cardamom and thyme. Reduce heat and simmer for a further 4 minutes. Remove from heat and take the thyme and cardamom out. Allow to cool so it can thicken.

  4. This mixture doesn't keep well as it thickens if left too long, you can add a little water and re-blend. However, the pancakes can be made in advance and stored in the fridge. Simply heat up when needed. They're event great to toast as well!

  5. The compote will last up to a week in the fridge too and is great to use on pancakes, chia puddings, plant yoghurt parfaits, granola bowls and straight out the jar ;)


Recipe and Styling by Mira Weiner

Photography by Mark Chipps


With love,




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