Breakfast/ Lunch/ Recipes

Weekend Brunch Pancakes with Strawberry Rhubarb Compote & Ontario Maple Syrup

We’re heading into the warmer months and that means local berries are on their way! Head to the market, grab some Ontario strawberries and rhubarb and whip up a batch of these flavourful pancakes.

Weekend Brunch Pancakes with Strawberry Rhubarb Compote & Ontario Maple Syrup

Print Recipe


  • Pancake Batter:
  • 3 Ripe Bananas
  • 2 Farm Fresh Eggs (I use Murray's Farm Eggs) 
  • 1 cup Oat Flour (Ground Oats)
  • 2 Tbsp of my Homemade Nut Milk 
  • 2 scoops Coast Protein Cricket Powder - Vanilla
  • ½ Tsp Ground Cinnamon
  • 1 Tsp Pure Vanilla Extract 
  • 1/4 cup Ground Golden Flax Seed
  • 1/4 cup Monforte Dairy's Clobbered Goat Yogurt 
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • Strawberry/Rhubarb Compote:
  • 2 cups of frozen blueberries cups 1/2-inch-thick rhubarb slices (half a pound)
  • 1 Tbsp of water
  • ¼ cup Ontario Honey (I use Pinecreek Honey)
  • 1 Tsp Lemon juice
  • 8 ounces of fresh (or frozen) sliced sweetened strawberries (if frozen, thaw the berries first)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Maple Walnut Butter Yogurt Crème Fraîche:
  • 1 cup Monforte Dairy's Clobbered Goat Yogurt 
  • 2 Tbsp Maple Cinnamon Walnut Butter (Jewels Under the Kilt)
  • 2 Tbsp of Honey or Maple Syrup (I use Pine Creek Honey or Snyder Farms Maple Syrup)



In a bowl whip the banana until it’s smooth with little visible chunks, add the eggs one by one and whip into the banana mixture


Add the oat flour, flax seeds, cinnamon and protein powder and mix until the dry and wet ingredients are combined


Add the baking soda, powder, and yogurt to the mix


Heat a pan over low-medium heat and coat with some coconut oil. Once warm, drop ¼ cup size scoop of the batter and cook until golden and then flip


While your pancakes are cooking, you can make the compote and yogurt crème fraîche frosting


Compote: In a small pot add combine the rhubarb, honey and water. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Simmer until the sauce forms the desired thick consistency, then add the lemon juice and turn off heat. Set aside to chill.


Whipped Cream: In a small bowl add all the ingredients (yogurt, maple butter, and honey) and mix—that’s it! So quick and simple!


Then just serve on pancakes on a plate and topped with a spoonful of whipped cream and compote. You can add some bee pollen and fresh berries for some aesthetic appeal and extra touch of yumminess!

Courtesy of The Sassy Tomato

My name is Karina Flores Chienda and I was born and raised in Lima, Perú and now reside in Ontario, Canada. I have made it my mission to share my passion for better tasting food by exploring Ontario and making our communities aware of the natural resources and local products that we have. “The Sassy Tomato” stands for my Latina sassy personality and the tomato represents the importance of fresh and real ingredients.

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