Recipe for Pancakes topped with a gooseberry rooibos syrup – yum!

1 large free-range egg
1/2 cup coconut milk/ whole milk
1 apple, grated
1 Tbs mixed seeds/chai seeds
1 cup Wholemeal Flour
1/2 cup traditional rolled oats
pinch salt
1 Tbs Baking Powder
1/2 tsp Cinnamon
2 Tbs Coconut/ Olive oil
3 Tbs Butter or Coconut oil

Topping: (serves 2) Please double to serve 3-4
130g Gooseberries
1/2 cup Rooibos tea
1/4 cup honey
1 Tbs Lemon juice
1 tsp Cinnamon

How to
For the topping: Add all ingredients to sauce pan. Heat to a medium heat. When mixture starts to boil squash the gooseberries slightly.

Turn heat to a simmer. stir occasionally

When the topping thickens (approx 10 minutes) its done. Remove from heat.

For the Pancakes: Combine wet ingredients (egg, oil, milk and apple) in a bowl.

In a separate bowl combine all the dry ingredients (flour, oats, salt, baking powder, seeds and cinnamon).

Fold the wet ingredients into the dry. Don’t over mix, just enough to be combined.

Heat non stick pan to med- high heat.

Add butter, pour batter onto pan (choose the size you want).

When the top begins to bubble, turn pancake.

Serve with Greek Yoghurt and Gooseberry Topping.

Recipe courtesy of Fooding It – a food blog by Chandre’ Jones

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