Our next instalment from our talented guest blogger Ella Stanley is a mouthwatering recipe for Cinnamon and Rhubarb Pancakes served with our creamy Vanilla M’Gorilla Dairy Free Ice Cream. Ella suggests making these pancakes for Mother’s Day which sounds like a wonderful idea to us. So why not read through the recipe, stock up with the ingredients and cook up a feast this Sunday?!
I love brunch. I mean, what is there not to love? You can hit the snooze button once (or twice) more than usual, get up slowly, read the paper in bed and choose your outfit wisely instead of throwing on that go-to jumper that’s seen better days.
With Mother’s day just around the corner it’s the perfect excuse to make an official brunch date with your kitchen, cooking up a feast for your loved ones and celebrate the existence of mothers. Brunch calls for pancakes, and stewed rhubarb is something my mother has always been fond of. She’d lovingly stir it over the stove adding a little salt, cinnamon or ginger depending on her mood. We’d have it scooped onto yoghurt or stirred through our porridge. She’s allowed me to share a secret or two…
125g buckwheat flour
2 tsp baking powder
2 tbsp almond butter
80ml of stewed rhubarb
250ml plant-based milk (I used almond)
pinch of salt
coconut oil for frying
Booja Booja, Keep Smiling Vanilla M’Gorilla and extra stewed rhubarb to serve
For the rhubarb compote:
350g rhubarb, chopped
Juice of one orange
Zest of ½ an orange
30g coconut sugar
In a large bowl combine the dry ingredients, add the rhubarb and almond butter then slowly add in the milk, stirring as you pour. Your batter should be smooth and just a little runny. Using a large non-stick pan melt a knob of coconut oil on a medium heat. Using a small ladle or large spoon scoop some batter onto the pan, forming small equal circles then allow to cook for 3-4 minutes or until ready to flip. Cook your pancakes on the other side for a further 1-2 minutes, then remove from the heat. Once all the pancakes have been cooked, stack them high on a plate, cover with fresh stewed rhubarb and a generous scoop of Booja Booja’s Keep Smiling Vanilla M’Gorilla.
For the rhubarb compote:
Place the chopped rhubarb, coconut sugar, cinnamon, orange juice and zest into a medium-sized saucepan. Bring to boil and then turn down the heat and allow it to simmer for 5-10 minutes. You want the rhubarb to soften but not completely lose its shape.