School holidays are the perfect time to indulge in lazy, late breakfasts. It's when you can stay up late and watch the episodes of Sons of Anarchy you missed due to school nights. You can sleep in a little longer because there's no school bus to catch. You can hangout at home for hours without the need to get to appointments. You can take your time over morning coffee without chugging forgotten cups of lukewarm lattes as you rush out the door. If there was ever a time to throw together a batch of pancakes for breakfast, now's that time. Not that I'm using the kids being home as an excuse to watch copious amounts of TV, go to bed late, get up late, sit around the house for hours in my PJ's drinking coffee and eating pancakes... or anything like that.
slightly adapted from here
Makes 6 pancakes
For the Compote:
3 plums, deseeded and halved or quartered
3 plums, deseeded and halved or quartered
½ cup maple syrup
1 star anise
For the Pancakes:
1 tablespoon flaxseed meal mixed with 2½ tablespoon water (makes 1 flax egg)
1 tablespoon flaxseed meal mixed with 2½ tablespoon water (makes 1 flax egg)
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon baking powder
½ teaspoon baking soda
Pinch sea salt
1 cup unsweetened almond milk
¼ cup wholemeal flour (I use Atta flour)
3/4 cup spelt flour
2 tablespoons oat bran
Vegan butter for serving
Vegan butter for serving
Make the Compote:
Put the plums, maple syrup and star anise into a small saucepan. Bring to a gentle simmer over medium-low heat and cook until the plums soften and start to release their juices. Set aside and keep warm.
Make the Pancakes:
Put the flax egg, olive oil, maple syrup, baking soda, baking powder, salt in a mixing bowl and whisk to mix. Add the almond milk and whisk again.
Add both flours and the oat bran and mix until just combined. Leave the batter to rest for 10 minutes.
Heat a frying pan over medium heat and lightly spray it with cooking oil spray and pour ¼ cup of the batter into the pan. It's read to turn when small bubbles appear on the surface. Cook for 2 or 3 minutes on the other side and remove to a warm plate. Continue with the rest of the batter until you have 6 light and fluffy pancakes. Serve with vegan butter and plum compote.
Put the plums, maple syrup and star anise into a small saucepan. Bring to a gentle simmer over medium-low heat and cook until the plums soften and start to release their juices. Set aside and keep warm.
Make the Pancakes:
Put the flax egg, olive oil, maple syrup, baking soda, baking powder, salt in a mixing bowl and whisk to mix. Add the almond milk and whisk again.
Add both flours and the oat bran and mix until just combined. Leave the batter to rest for 10 minutes.
Heat a frying pan over medium heat and lightly spray it with cooking oil spray and pour ¼ cup of the batter into the pan. It's read to turn when small bubbles appear on the surface. Cook for 2 or 3 minutes on the other side and remove to a warm plate. Continue with the rest of the batter until you have 6 light and fluffy pancakes. Serve with vegan butter and plum compote.
I didn't make pancakes during the holidays :o! Shame on me! Your pancakes looks simply delicious. I put it on my to-do list :)
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