Recipe: Delicious Drop Scones with Warm Berry Compote

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Sunday

There's something incredibly warming about pancakes served in the winter, especially when you know all the ingredients are completely unrefined and wholesome. This recipe makes 14 delicious mini pancakes which are are ever so slightly reminiscent of fluffy American pancakes and English drop scones. They are refined sugar, gluten free and completely melt in your mouth, gorgeous. This recipe calls for banana which is a great source of potassium and fiber. Oats are great for keeping you fueled throughout the morning, buckwheat and brown rice flour both of which are wholesome alternatives to wheat flour, flaxseed is a rich source of omega-3, and topped with warmed berries will have you dreaming of the summer months yet to come. It's the perfect weekday pick me up for when you're in need of a healthy treat, or obligatory pancake Sundays, and you needn't feel bad tucking into them.

Gluten Free & Vegan
(Serves 2 / Makes 14 or 7) 

40g oats (Certified GF, if intolerant)
30g brown rice flour
30g buckwheat flour
1 tsp milled flaxseed (I use Linwoods)
1/2 tsp baking powder
1 tsp olive oil
3/4 ripe banana
170ml almond milk (I use Rude Health)
coconut oil (I use Chi)
pinch of salt

Berry Compote
1 tsp coconut oil
handful of frozen berries

To start, preheat your oven to a low temperature (50 OC).
Pulse your oats in a food processor until it forms a flour. Remove the oat flour from your food processor and add the rice and buckwheat flour, along with the remaining dry ingredients. Set aside. In a separate bowl mash your banana with a fork. Add to the dry ingredients, and slowly poor in the milk, and oil mixing as you go along until you reach a loose porridge like consistency. Heat a teaspoon of coconut oil on a pan at medium heat and add your pancake batter, flip the pancakes with a spatula as the top starts to show air bubbles. As the pan dries out add more coconut oil so the pancakes do not burn or stick to the pan. When the pancakes are cooked leave them to heat in the oven. Once all your pancakes are cooked add a little bit of coconut oil and your frozen berries to the same heated pan and leave them to soften on a low heat for a minute, stir as to ensure that they do not burn. Finally, serve your pancakes with a generous dollop of coconut yogurt, pomegranate seeds, strawberry halves, a drizzling of maple syrup and top with your warmed berry compote.

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