Summery Nectarine and Mint Pancakes with Blueberry Compote

Delicious, minty-sweet, and tastes just like summer has arrived. 🙂


Nectarine and Mint Pancakes

  • 1 cup raw walnuts
  • 1 cup fresh mint
  • 3 ripe nectarines, chopped
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 3 eggs
  • olive oil for frying (about 1/4 tsp per batch of pancakes)
  • Water for steam cooking (about 1/4 cup per batch of pancakes)

Blueberries Compote

  • 1-2 cups fresh blueberries
  • 1/2 cup water
  • Optional: cinnamon to taste

Special Equipment:

  • High-speed blender or food processor
  • Whisk
  • Frying pan with a lid ( nonstick is most preferrable; add a little more oil if using a metal pan or skillet)
  • Rubber spatula (use a metal spatula if using a metal pan or skillet)
  • Small saucepan

Prep Time: 30-45 minutes
Yields: 4 servings


I. Make the Pancakes

  1. In a high-speed blender or food processor, blend the walnuts, salt, and baking soda until the walnuts, salt and baking soda become a fine meal.
  2. Add the nectarine chunks and fresh mint to the walnut blend and puree until completely smooth, then transfer the puree to a mixing bowl. Whisk the three eggs directly into the puree until completely immersed, then set aside.
  3. Heat a large nonstick pan on medium-low heat, coating with a thin layer of olive oil (about 1/4 tsp) and then ladle the pancake batter onto the pan– about 2 tablespoons per pancake. (***Be sure not to overcrowd; I recommend cooking no more than 4 pancakes at a time in the same large pan!)
  4. Cook each pancake on one side for 3 minutes or until visible bubbles begin to form in the uncooked side; add about 1/4 cup of water to the pan and cover with a lid, then steam-cook for about 3 additional minutes.
  5. Remove the lid and flip each pancake with a spatula. Cook on the other side for about 3-5 minutes until lightly browned, then remove the batch from the pan and reserve.
  6. Repeat until all batter is used up, making approximately 8 pancakes. (***To keep the pancakes warm while cooking each batch, place on a paper-towel lined plate and cover with a large lid, more paper towels, or a microwaveable top.)

II. Make the Compote

  1. Heat the blueberries and water together over high heat for about 5-7 minutes, stirring frequently, until blueberries are softened and bursting, and the mixture is slightly thickened. Remove the compote from heat.
  2. Plate your pancakes and spoon compote over each plate. Optionally dust with cinnamon to your liking, then serve and enjoy!

Yasmine’s notes:

Unlike these pancakes’ Cilantro-Cantaloupe cousins, these Minty-Nectarine varieties are not so noticeably green in color despite their leafy mint— instead, they visibly lean more into their stone-fruit-side with an orangey hue. Yet, the moment you bite into them, the mint in particular just SINGS along with the sweet, warm nectarine. Truly an under-used combo in a traditional pancake!!!!

Water-cooked with the addition of steam as you fry, these pancakes are otherwise just as light and unburdening as their cousins– perfect to enjoy the fruits of summer in a cake form without being overpoweringly sweet OR fattening during hotter times.


Leave a Reply

Your email address will not be published. Required fields are marked *