Bensons Valentine’s Brunch Part Two: Fluffy Protein Pancakes with Raspberry and Apple Compote
Last week we shared part one of our Valentine’s brunch, a fresh and warming Apple and Ginger Smoothie that set the tone for a slow, feel-good morning. This week, we are back at The Bensons’ Table with part two, a brunch dish designed for sharing, lingering, and enjoying together.
These protein pancakes with raspberry and apple compote are all about balance.
They are also perfect for Shrove Tuesday, when pancakes take centre stage and the best recipes are the ones you come back to again and again. Whether you are marking Pancake Day itself or simply extending the celebration into the weekend, this is a recipe that feels a little bit special while still being easy enough to make at home. Comforting and indulgent, but still rooted in simple ingredients and thoughtful choices. They are the kind of dish that turns breakfast into an occasion, perfect for Valentine’s Day or just making time for each other on a quiet weekend morning.
A brunch recipe made for sharing
Pancakes feel right at the heart of brunch. Warm, golden, and endlessly adaptable, they invite you to slow down and sit together at the table. In this recipe, oats and protein powder create a satisfying base, while eggs and milk keep the texture light and fluffy. Served with a generous spoon of Greek yoghurt, they are filling without feeling heavy.
The real star, though, is the compote.
Made with Bensons Raspberry and Apple Pressed Juice, it brings together the sweetness of ripe apples with the sharpness of raspberries in a way that feels both fresh and comforting. Using pressed juice as the base gives you depth of flavour and natural sweetness without adding refined sugar, letting the fruit do the work.
By gently simmering Bensons Raspberry and Apple Juice with fresh or frozen raspberries, you get a naturally sweet topping with a vibrant colour and a sharp, fruity edge. A small spoon of chia seeds thickens the compote beautifully, giving it a spoonable, glossy finish that sits perfectly on top of the pancakes.
From the Bensons’ table
This recipe is part of our ongoing Bensons’ Table series with Lexi Benson, where we share simple ways to bring juice into everyday cooking, not just the glass. Using juice as a base for compotes, sauces, and recipes like this is a great way to add depth of flavour without relying on refined sugar.
For Valentine’s brunch, these pancakes pair perfectly with last week’s Apple and Ginger Smoothie. Serve them together, light a candle, and take your time. It is about enjoying good food, made with care, and celebrating small moments at the table.
Protein Pancakes with Raspberry and Apple Compote
Serves 2
Ingredients
For the pancakes
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4 eggs
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200g oats or oat flour
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2 scoops vanilla or strawberry protein powder
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½ tsp baking powder
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200ml milk or plant-based milk
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Greek yoghurt, to serve
For the compote
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250ml Bensons Raspberry and Apple Juice
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150g fresh or frozen raspberries
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1 tsp chia seeds, optional, for thickness
Method
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Blend all the pancake ingredients until smooth.
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Heat a non-stick pan and cook small pancakes for 1 to 2 minutes on each side until golden.
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For the compote, gently simmer the juice and raspberries for 5 to 8 minutes until slightly reduced.
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Stir in the chia seeds, if using, and allow the compote to thicken for a minute or two.
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Stack the pancakes, spoon over Greek yoghurt, and finish with the warm raspberry and apple compote.
Serve immediately and enjoy as part of your Valentine’s brunch, or save the recipe for any morning that calls for something a little bit special.
If you missed part one of our Valentine’s brunch, head back to our Apple and Ginger Smoothie recipe and start your weekend the Bensons way.