Ingredients
Strawberry Compote
- 1 punnet strawberries
- ⅛ cup water
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)
Pancakes
- ⅔ cup almond meal
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla bean paste or vanilla essence
- 2-3 tablespoons rice malt syrup, honey or brown sugar
- Thickened cream or Greek yoghurt to serve
Method
-
Wash and hull strawberries and cut in half and hull strawberries and cut in half
-
Place in a small saucepan with water and cinnamon and bring to the boil
-
Reduce to low and simmer for 15-20 minutes until strawberries have thickened
-
Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking
-
In a small bowl mix almond meal, eggs, milk, vanilla and sweetener
-
Heat up a small non-stick fry pan and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and air bubbles appear. Flip the pancakes and cook on the other side for another couple of minutes
-
Repeat with rest of the mixture
-
Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately