- 100g of gluten-free flour
- 2 eggs
- 300ml of plant-based milk (we like oat milk)
- 1 tbsp of rapeseed oil, plus extra for frying
- 3 sticks of rhubarb, sliced into 2cm pieces
- Zest and juice of an orange
- 1 tbsp of honey
- 150g of coconut yoghurt
- 50g of toasted pecans
- 2 tbsp of runny honey
- 1 tsp of cinnamon
- First up, make the batter. Put the flour in a large mixing bowl and make a well in the centre. Crack the eggs into the well, pour in a splash of the milk and 1 tbsp of rapeseed oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all of the flour is incorporated, beat until you have a smooth, thick paste (adding a splash more milk if it is too thick to beat).
- Add another splash of milk and whisk to loosen the batter. Then gradually pour in the remaining milk until the batter reaches the consistency of slightly thick single cream. Set the batter aside to rest while you make the compote.
- To make the compote, put all of the ingredients into a medium saucepan and gently simmer over a low-medium heat for 10 minutes until the rhubarb has softened.
- To cook the pancakes, heat a crepe pan or shallow frying pan, drizzle a little rapeseed oil and ladle 2-3 tbsp of the batter into the pan. Quickly lift the pan and swirl it so that the batter covers the pan evenly. Cook for a minute or so until the base is lightly browned then flip (be brave!) and cook on the other side for 30 seconds or so. Transfer the crepe onto a sheet of baking paper and keep warm in a low oven while you repeat with the rest of the batter.
- To serve, top the crepes with a tbsp of coconut yoghurt, a tbsp of compote, a sprinkle of pecans, a drizzle of honey and a dusting of cinnamon.
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