Ingredients

The following ingredients have 12 Servings
  • ¾ cup plain flour, sifted
  • ¾ cup wholemeal flour, sifted
  • 2 tbsp smooth (100% almonds) almond butter, store-bought or homemade
  • pinch salt
  • ¾ tsp baking powder
  • 1 ½ level tsp baking soda
  • 3 tbsp maple syrup
  • 1 tbsp lemon or lime juice / vinegar
  • ½ cup full fat coconut milk + ½-¾ cup water
  • 1 level tbsp cinnamon
  • 1 tbsp oil for frying (I used sunflower oil)
  • 5 fresh plums, quartered
  • 2 tbsp maple syrup or sugar
  • 1 star anise
  • 1 cinnamon bark
  • 2 cloves
  • grate of nutmeg
  • ½ vanilla pod, seeds scraped
  • 1 whole allspice

Instruction

  • In a mixing bowl, combine sifted flours, salt, baking soda and baking powder.
  • In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice. Whisk everything together until combined and there are no chunks of almond butter in the mixture.
  • Slowly (to minimise lumps) pour wet ingredients into dry ingredients stirring with a hand whisk (not electric) until you get a homogeneous mixture. Depending on the absorbency of your flour and how thick you like your pancakes, you may need to add a bit more water at this point. I added another 60 ml (½ + ¼ cup in total.)
  • Heat up a frying pan on medium heat, brush the pan with a bit of oil using a silicone pastry brush. Ladle 2 tablespoons (1/8 cup) of the pancake mix per pancake and shape it into a circle with the back of a spoon.
  • Cook the pancakes until most of little bubbles that form on the surface burst. If you flip them before the bubbles burst they may end up raw in the middle.
  • Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.
  • Put quartered plums into a pot with all the spices (put both scraped seeds and vanilla pod into the pot), maple syrup and 60 ml / ¼ cup of water. Stew on very low heat with a lid on until plums have softened.
  • Once the plums have softened, remove them from the pot and set aside. Gently reduce the juices that have gathered at the bottom of the pot until you get a thick syrup. If you want the syrup to be smooth, put it through a sieve otherwise just pick whole spices out and serve.