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Raw Oatmeal Pancakes with Peach Compote

  • Prep Time: 20 minutes
  • Cook Time: 300 minutes
  • Total Time: 320 minutes
  • Yield: 4 1x


Inspired by these Raw Pancakes from Gena Hamshaw


  • 2 bananas
  • 1/2 cup raw rolled oats
  • 1 tsp cinnamon
  • 12 peaches (about 1 cup, sliced)
  • 1 tsp coconut sugar
  • 1/4 tsp cinnamon


  1. FOR THE PANCAKES: Blend the bananas, cinnamon, and 1/4 cup oats until combined.
  2. In a bowl, stir the remaining 1/4 cup of oats into the batter.
  3. Divide the batter into 4 pancakes on a lined dehydrator tray. I used about 1/4 cup of batter per pancake. Spread them out just a bit so the diameter is approximately 4 inches. They should still be quite thick.
  4. Dehydrate for 2 1/2 hours at 115 degrees. The tops should be fairly dry at this point.
  5. Flip the entire sheet over onto the mesh tray and peel off the liner carefully. The undersides will still be very wet, so use a spatula to help separate the pancake from the liner. Try to preserve the nice round shape.
  6. Dehydrate for another 3 hours until they are dry but still soft.
  7. FOR THE COMPOTE: stir everything together in a bowl. Set the peaches aside for a few hours while the pancakes are dehydrating to sweeten and get juicy.
  8. Pile up your pancakes and top with the peach compote.