Keep that weekend feeling going throughout the week by making these delicious gingerbread pancakes ahead of time and serving with coconut yoghurt and mulled fruit compote.
You will need:
225g organic buckwheat flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
Ground nutmeg, pinch
Baking soda, pinch
Sea salt, pinch
1 tbsp flaxseed meal
3 tsp water
300ml non-sweetened dairy free milk (oat or coconut works well)
4 tbsp black treacle
3 tbsp organic coconut oil melted
For the compote:
450g mixed red & black fruits e.g. blueberries, raspberries, blackberries, red currants, plums, cherries
1 organic Granny Smith apple
1 cinnamon stick
2 star anise
1 inch fresh ginger, sliced in half
4 cardamom pods, crushed
Juice 2 large organic oranges, peel the zest into strips from one
zest ½ organic lemon
4 tbsp tart apple juice, cold pressed organic
For the compote:
- Place the cinnamon, star anise, cardamom, cloves, ginger, orange and apple juice in a small saucepan. Add a splash of water and gently heat to a simmer to allow the flavours to infuse.
- Quarter and core the apple and slice the quarters. Add the apple, berries and zests into the pan, put a lid on and continue to gently simmer letting the fruit to break down and the mix to thicken, approximately 15-20 minutes (stir regularly to prevent the fruit catching, add a little water if too much liquid evaporates away).
- Remove the spices and strips of zest, taste and add a squeeze of lemon juice if too sweet.
- If you’re not using the compote straight away, allow to cool and store in an airtight container in the fridge for up to a week. For best results make the day before to let the flavours intensify.
For the pancakes.
- Whisk the egg with the flaxseed and water thoroughly and leave to thicken for 5 minutes.
- Beat the wet ingredients (including the egg) together in a small bowl.
- Mix all the dry ingredients together in a large bowl. Create a well in the middle and beat in half the wet ingredients to create a smooth thick batter. Whisk in the remaining wet ingredients until just combined (this encourages a lighter pancake).
- Leave the batter for 15 – 30 minutes (for the raising agents to create air pockets).
- Heat a large frying pan on a medium heat and add enough coconut oil to lightly cover the base of the pan.
- Pour a small ladle’s worth of batter into the centre of the pan and lift the pan in a circulation action to spread the batter and flatten into a round pancake.
- When bubbles start to appear and the edge of the batter has set, flip the pancake over. Cook for another 1 minute for the underneath to go golden brown.
- Transfer to a baking tray and keep warm in a cool oven (140C/275F/Gas Mark 1) whilst you continue to cook the remainder of the batter.
Making ahead? The pancake batter can hold for a couple of hours before frying, place non PVC cling film directly onto the surface of the batter mix to prevent a skin forming and a lumpy batter later. Don’t hold for too long otherwise the raising agents will stop working and the pancakes will be flat.