Breakfast is easily our favourite meal of the day!!
These pancakes are so delicious and easy to make. We love spending time on the weekend cooking yummy breakfasts and then spending the time to sit down and really enjoy them. Weekdays can be so rushed sometimes, so weekends are perfect for yummy recipes like this. We hope you enjoy them.
INGREDIENTS – Pancakes
½ cup almond butter
2 teaspoons cinnamon
1 teaspoon vanilla
dash of sea salt
1 tablespoon coconut oil
Combine all ingredients except oil in a blender and blend until smooth. Heat coconut oil on a skillet over medium heat. Pour ¼ cup of pancake mix on skillet and cook until lightly browned, flip over and cook until other side is lightly browned. Serve with Rhubarb compote.
INGREDIENTS – Rhubarb & Strawberry Compote
2 stalks of rhubarb, chopped
1 punnet of strawberries, chopped
Zest and juice of 1 lemon
Cook all ingredients over medium low heat until fruit is soft and jam like consistency about 15 minutes. Add a little water if necessary.
By Melanie Hansen