buttermilk pancakes with berry compote

20130401-124029.jpgOk, so I cheated on this one. Don’t judge me. While I juggled the egg cracking, hot cross bun buttering, avo slicing, toast popping and table setting hoopla, Mum graciously set to work on the pancake pan with this wonder-cheat. Woolworths saved the pre-prep day (and time and money) with their gluten, wheat, yeast free Buttermilk Pancake Mix. Just add water, a hot pan and Mum! While she was an invaluable assistant, Mum’s heavy sighs of ‘Oh darn! I’ve stuffed up flipping another one!’ soon started to glean an air of highly suspicious behaviour. Particularly once she’d set herself up with a ‘demolition pancake plate’ and intermittently lowered her voice ever so slightly, exclaiming ‘I’ll just have to eat this one too! They really are good just on their own..20130401-144647.jpg.’

Hiding the evidence, huh? Sneaky Mumma, very sneaky…

Unfortunately this mix is not dairy free, if that’s your bag, but there were no complaints from the family breakfast table come Easter Sunday. Oh no! They were too busy lip smacking, berry splatting, sugar tossing, lemon squeezing, banana mashing and reaching for seconds with their mouths still full. Needless to say, they went down a treat – both in the kitchen and at the breakfast table.

The berry compote is super easy. It goes a little something like this…

  • 1 coffee mug of frozen berries
  • 1 tsp vanilla concentrated extract
  • 1 tblsp rice malt syrup

Boil the kettle and poor hot water over the berries to defrost for a minute or two. Pour the mixture into a saucepan and add the vanilla and syrup and bring to the boil. Simmer gently for about ten minutes while you build your pile of pancakes.

Once the pancakes are golden brown, drizzle with berry compote and top with sliced banana.

Now thats what I call soul food.



triple berry chocolate ripple

So this was meant to be my attempt at making  a sweet treat for the Easter lunch I was planning for my family. It never made it that far…So please – tread carefully! It took all my strength not to eat the entire tray in the first sitting. So I ate the rest the next night instead…for dinner. Apologies to my poor family who missed out on account of my inability to reign in my tastebuds!

  • 1/3 – 1/2 cup coconut oil
  • 2 tbsp Nuttelex
  • 2 tblsp cocoa
  • 1 tblsp rice malt syrup
  • 1/3 cup coconut, shredded
  • 1/3 cup of frozen berries
  • Salt

Melt the Nuttelex and oil in a saucepan or in the microwave…the oil takes longer to melt so add the butter a little after. Stir in the cocoa and syrup. Salt to taste. Arrange the berries and coconut on a small baking tray. Pour the coconut oil mixture over the top and pop in the fridge for an hour or the freezer for 20 minutes and serve.