Currently: no phone, but LOADS of pancakes!
… and that just about evens out right? 😉
Ahhh.. it turns out water isn’t nearly as good for our iPhones as it is for us, but I’ve got my device stewing in a trusty container of basmati rice (sorry about your dinner mom), and in the meantime, I have a replacement phone and it’s pink at that! Afterall, the only reason I really needed my cell was for three things: the notes I wrote (most of my future blogs all get written on there), the photos and videos I took (especially from this past weekend at the farm… there was a robin hatching!), annnd… INSTAGRAM.
And though I have my notes and instagram, my photos and videos still need to be recovered, and while we are pending on that one, this is a pancake recipe spurred on by my need to create a breakfast worthy of my grandparents’ homegrown rhubarb. With a naturally tart taste, I took on the challenge of cutting the sourness without the use of any refined sugars whatsoever. This compote is a simple blend of apple, rhubarb and the sweetness of our own pressed apple cider… with a splash of vanilla in there too!
But what’s a sweet, tart compote without a tasty companion? With bananas and oats, but no berries or non-dairy milk, these apple cinnamon pancakes were sizzling on the skillet and just in time for your Sunday brunch!
Ginger Rhubarb Compote
- 3 Stalks of Rhubarb (diced)
- 1/2 Diced apple
- 1 Chunk of ginger
- 1/2 tsp pure vanilla extract
- Dash of himalayan sea salt
- Apple cider as needed
- Trim and discard the leaves of your rhubarb (these are poisonous)
- Dice the stems into inch long pieces or less
- Add your rhubarb, diced apple and nob of ginger into a saucepan and pour in just enough apple cider to coat the bottom.
- Simmer about ten minutes. The apple should be soft and the rhubarb looks as though it’s melted at the bottom of your pan, totally normal!
- Now? Remove the ginger and mash or blend and use part of the knob of ginger to taste.
You can use it over banana ice cream, coconut yogurt, as a spread instead of jam, you name it! I blended mine with half the knob of ginger in the Vitamix to made an applesauce consistency which you can eat as such or spread over your favourite pancakes….
Apple Cinnamon Pancakes
As pancakes have got to be one of the most versatile foods ever, this is a version of the Banana Pancakes found HERE.
- Apple chunks instead of berries.
- Apple cider instead of milk. This kept the batter sweet (extra sweet in fact) to make up for the lack of natural juices from the berries.
- And ceylon cinnamon to taste.
Topped with fresh figs, sprinkled with cinnamon and slathered with steaming compote inspired by seasonal produce, they’ll have you hooked! But do note this compote recipe is one that I only made once (thus far) with no exact recipe, but you can easily adjust the flavours to your fancy. Rhubarb strawberry compote… blackberry pancakes… cherry toppings.. you name it. When you do give these a try, make sure to leave me your combination below 🙂
To our sweetly stacked Sun-days,