April 22, 2013

Coconut & Rosehip Pancakes with Raspberry Compote

Pancakes pilled on a plate

Pancakes are my perfect idea of a lazy Sunday morning. We have them every so often, when we haven’t got to rush away somewhere and have all the time in the world in front of us. I’m usually the first one to get up while Luke snoozes happily in bed. By the time the batter is ready, I usually call him to come down if he wants to eat his pancakes warm. Also, I really love having breakfast together. During week time, we both have our breakfast habits and tend to go for something quick that we eat in silence, barely awake. At the weekend, we just chill out and have long discussions at the breakfast table, in front of something a little bit more elaborate and a glass of freshly squeezed orange juice.

These pancakes turned out beautiful. Naturally gluten free and packed with goodness, I couldn’t ask for more. I used leftover raspberries I had frozen last summer, but other berries would go very well too, I am sure.

Coconut & Rosehip Pancakes with Raspberry Compote – makes about 12 pancakes
• 250g raspberries, fresh or frozen
• 1tbsp vanilla sugar
• 150g coconut flour or ground coconut
• 1tbsp chia seeds
• ½ tsp baking powder
• 1tbsp ground rosehip
• 3 bananas, mashed
• 4 eggs, beaten
• Coconut oil or ghee for frying
• Honey, to serve

1. Prepare the raspberry compote: place them in a small saucepan with the vanilla sugar. Cook on a medium heat until very soft.
2. In a large bowl, mix the coconut flour with the chia seeds, baking powder and rosehip. In another bowl mix the bananas with the eggs. Add the wet ingredients to the dry ingredients and mix well.
3. Heat the oil or ghee in a large frying pan over a medium to high heat. Add a few spoonfuls of the pancakes batters to make little portions and cook for a couple of minutes on each side. Repeat until you’ve used all the batter.
4. Serve stacked with a few spoonfuls of raspberry compote on top and a drizzle of honey.

Pancakes à la Noix de Coco et à la Baie d’Eglantine et leur Compote de Framboise – pour environ 12 pancakes
• 250g de framboises, fraîches ou surgelées
• 1cs de sucre vanillé
• 150g de farine de noix de coco, ou de noix de coco moulue
• 1cs de graines de chia
• ½ cc de levure
• 1cs de baie d’églantine en poudre
• 3 bananes, écrasées
• 4 œufs, battus
• Huile de noix de coco ou ghee, pour cuire
• Miel, pour servir

1. Préparer la compote de framboise : les mettre dans une petite casserole avec le sucre vanillé. Faire cuire à feu doux jusqu’à ce qu’elles aient la consistance d’une compote.
2. Dans un saladier, mélanger la farine de noix de coco avec les graines de chia, la levure et la baie d’églantine en poudre. Dans un autre bol, mélanger les bananes avec les œufs. Verser le mélange liquide sur le mélange sec et bien mélanger.
3. Faire chauffer 1cs d’huile de noix de coco dans une grande poêle. Faire des petits tas de pâte et les aplatir légèrement. Les faire cuire quelques minutes de chaque côté. Répéter jusqu’à épuisement de la pâte.
4. Servir les pancakes empilés les uns sur les autres, avec une cuillérée de compote et du miel.

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