Print Recipe

Almond Pancakes with Satsuma Compote

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8 pancakes
Author: The Almond Eater


  • 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 2 eggs
  • 2 tbsp plain yogurt
  • 2 tbsp honey
  • 1/4 cup almond milk
  • 1/2 tsp almond extract
  • For the compote:
  • 3 satsumas
  • 2 tbsp sugar
  • 1/4 cup pomegranate seeds
  • For the whipped mascarpone:
  • 1/2 cup mascarpone
  • 1/2 tsp almond extract
  • 2 tbsp powdered sugar
  • 2-3 tbsp almond milk or milk of choice


  • For the pancakes: combine flour and baking soda in a bowl and set aside.
  • In a separate bowl, whisk eggs, honey, yogurt, milk, and extract together; combine wet and dry ingredients.
  • Grease a nonstick skillet and pour batter a little at a time into the skillet to form a pancake. Wait until batter starts bubbling and then carefully flip the pancake over to cook the other side. Repeat this process until all pancakes are made.
  • For the compote: place satsumas, sugar and pomegranate seeds in a small saucepan and bring to a boil; reduce heat to a simmer for 10 minutes, using a wooden spoon to break down the satsumas.
  • For the mascarpone: combine ingredients in a bowl and use an electric mixer to whip everything together.
  • To assemble: stack pancakes on top of one another and top with a dollop of mascarpone and a scoop of the compote. Drizzle with honey or maple syrup and enjoy!


*The number of pancakes this recipe yields will depend on the size of your pancakes