10 December 2013

Coconut Pancakes with Nectarine Compote.

2/3 cup of hazelnut milk
2 tbsp coconut cream
5 tbsp buckwheat flour
1 free-range egg
coconut oil

2 nectarines, not too ripe, sliced
1 tbsp coconut sugar
3 tbsp water

Recently I read something about coconut pancakes and thought they sounded tasty, I had not made them before and didn't bother with the research, but rather thought I would throw it together and experiment. The ingredients are a little unusual to some, but they can all be found in an organic store, also because I used buckwheat flour, that makes the pancakes gluten-free for anyone with intolerances and dairy free for anyone avoiding that.

To begin, place the nectarines, coconut sugar and water in a sauce pan and allow them to simmer gently until the fruit softens and the mixture becomes syrupy, then set aside.

For the pancakes, simply mix the hazelnut milk, coconut cream, buckwheat flour and egg in a dish and mix well with a balloon whisk until you have a nice thick batter. This batter will be a darker than normal pancake mix with a nutty taste.

In a pan, add a teaspoon of coconut oil and set to a medium heat. Once the pan is nice and hot, ladle a small amount of mixture into the pan and leave for 20 seconds or so, making sure the bottom is golden but not burnt before flipping and doing the same to the other side. Basically like you would any pancake, however I found these to be a little more delicate than regulars, so they work well as a small scotch pancake style.

Place your pancakes in a stack, heat up the compote a little and pour over - you can also add a little drizzle of coconut cream too.

Makes 8 little pancakes, serves 2.