Almond pancakes with strawberry compote
These almond pancakes with strawberry compote are perfect for a special breakfast or brunch, for example to celebrate anniversaries, Mother’s day, Valentine’s day and so on. You can use frozen strawberries for the compote during the winter months. Serve warm.
Ingredients
Method
- Put all ingredients of the pancake batter in a food processor. Process until you get a thick but pourable batter – add more almond milk if it’s too thick. Rest for 10 minutes.
- While the batter is resting, make the compote. Cut the strawberries into small bits, then put them in a small saucepan. Add the vanilla and fruit juice. Bring to a simmer and stir until you get a thick sauce – the fruits should be tender not mushy. Set aside.
- Heat a lightly greased pancake pan and add a couple of ladles of batter, letting them spread into circular shapes. Alternatively you can use silicon pancake moulds. After a minute or so, when the surface is no longer gooey, turn them over and cook for 30 seconds or so.
- Transfer them to a plate and make more pancakes, using up the batter.
- Serve the pancakes with the strawberry compote (reheated if necessary).