Gingerbread Pancakes

225g buckwheat flour

1 tsp ground cinnamon

½ tsp ground ginger.

Pinch ground nutmeg

1 tsp baking powder

Pinch baking soda

Pinch sea salt

1 egg (or banana)

300ml oat or coconut works well)

4 tbsp maple syrup  

Compote

 450g mixed red & black fruit ( blueberries, raspberries, blackberries, red currants, plums, cherries)    1  apple.     1 cinnamon stick.    2 star anise.    1 inch of fresh ginger, sliced in half

4 cardamom pods, crushed.    2 cloves.      Juice of 2 large oranges, peel the zest into strips from one.   Zest of ½ lemon.    4 tbsp tart apple juice, cold pressed

 

Garnish

• Coconut yoghurt.    Fresh Mint

 

Instructions

Make the compote

• Place the cinnamon, star anise, cardamom, cloves, ginger, orange and apple juice in a saucepan. Add splash of water & 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 simmer gently, letting the fruit 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 & 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

• Make the flax egg: whisk the flaxseed & water, and leave to thicken for 5 mins.

• Beat the wet ingredients (including the flax 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.

• Leave the batter for 15 – 30 minutes so the raising agents can create air pockets.

• Heat a large frying pan on medium heat and add enough coconut oil to cover the base of the pan lightly. Pour a small ladle’s worth of batter into the centre of the pan and lift the pan in a circular motion to spread the batter.

• When bubbles start to appear and the edge of the batter has set, flip the pancake over. Cook for another minute.

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 by Chef and Nutritionist Francesca Klottrup for the ICSA-accredited

Natural Chef Diploma Courses at the College of Naturopathic Medicine (CNM)