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
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Wash and hull strawberries and cut in half and hull strawberries and cut in half
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Place in a small saucepan with water and cinnamon and bring to the boil
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Reduce to low and simmer for 15-20 minutes until strawberries have thickened
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Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking
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In a small bowl mix almond meal, eggs, milk, vanilla and sweetener
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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
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Repeat with rest of the mixture
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Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately
