Kelly’s Pancakes with Rhubarb Compote

Kelly Ripa made this grain-free, low-sugar recipe on her show, Live with Kelly and Ryan. This is a perfect way to convince anyone skeptical about getting off sugar just how DELICIOUS it can be. Top the pancakes with the barely sweet rhubarb compote and feel like royalty! 

Pancake Ingredients (serves 2 to 4):

• 3 bananas
• 2 large pasture-raised, grass-fed eggs 1⁄2 cup almond butter
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• Pinch of sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt) 1 tablespoon coconut oil

Pancake Directions:

1. Combine all the ingredients, except the coconut oil, in a blender, and blend until smooth.
2. Heat the coconut oil in a medium-size skillet over medium heat. 
3. Pour 1/4 cup of the batter on the skillet and cook over medium heat until golden brown, about 1 minute, flip over, and cook until the other side is golden brown. 
4. Repeat until all the batter is cooked.

Rhubarb Compote Ingredients:

• 2 rhubarb stalks, chopped
• 1 pint strawberries, hulled and chopped
• Zest and juice of 1 lemon

Rhubarb Compote Directions:

1. Combine all the ingredients in a medium-size saucepan.
2. Cook over medium-low heat until fruit is soft and jamlike, about 15 minutes.
3. Add a little water, if necessary.
4. Top the pancakes with the compote and serve.
5. Dig in!

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Nutrient totals for pancakes: (Based on 3 servings)

Calories: 352.6; Protein: 9g; Carbohydrate: 25g; Dietary Fiber: 6g; 

Saturated Fat: 5g; Total Sugars: 9g; Net Carbs: 19g; Total Fat: 25g

Nutrient totals for compote: (Based on 3 servings)

Calories: 31; Protein: 1g; Carbohydrate: 7g; Dietary Fiber: 3g; 

Total Sugars: 4g; Total Fat: 0g; Saturated Fat: 0g; Net Carbs: 4g