My friend, Becky, and I team up once a month with a theme and then we come up with a recipe.This month I chose the theme, Easter. Be sure to hop on over and check out her amazing recipe for Quick Pickled Asparagus.
Easter is coming up in a few days, so I have been thinking about our menu a little bit. My son only cares about making a cake with Cadbury mini eggs on top (hold the coconut). My girls will eat just about anything. My husband wants Design Mom’s slow cooker ham again. I’m thinking more about what I want to make for breakfast than anything else. But I’m pretty sure it’s going to include pancakes in some form. For weeks and weeks I’ve been craving strawberry rhubarb compote over a stack of buckwheat pancakes. You know how it goes, right? You start thinking about that (insert craving here) and you can’t shake it. (And I’m not even pregnant!) So there I was in front of my open refrigerator, staring at the rhubarb and package of fresh strawberries, and before I knew it the compote was bubbling away on the stove and I was flipping pancakes.
All was right in the world for that moment.
I really, super-duper love rhubarb, and especially when it includes strawberries. It’s a childhood favorite wrought with pleasant memories of my maternal grandmother. It just means spring to me, which also reminds me of my grandma.
So let’s talk about the compote because the pancakes, while very delicious, were more about just being a vehicle for the compote. I wanted it to be sweet, but not too sweet. Rhubarb is pretty tart and usually you need a ton of sugar to balance things out. I used maple syrup and coconut sugar. They were a great way to go because they added a lot of depth to the compote without overwhelming sweetness. It was just right. I also added a bit of vanilla bean paste ’cause that’s how I’m rolling these days in the vanilla department. Good, good stuff.
So over the next few days we’ll continue to discuss what our contribution to Easter Dinner will be and we’ll get to making the special cake (also inspired by my maternal grandmother) and enjoy (will we? that’s the question!) Spring Break and bask in the warmer weather and beautiful blossoms. (And eat way too many pancakes, I hope.)
- For compote:
- 1 cup sliced rhubarb
- 1 cup sliced strawberries
- 1/2 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/4 cup water
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- For pancakes:
- 1/2 cup coconut flour
- 1/2 cup buckwheat flour
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups coconut milk
- 2 eggs, beaten
- 2 Tablespoons avocado or another flavorless oil, plus more for cooking
- For compote – place all of the ingredients in a medium saucepan. Bring to a boil, then lower heat to a simmer and cook until thickened and syrupy. Remove from heat and keep warm until ready to serve.
- For pancakes – whisk dry ingredients together in a large mixing bowl.
- In another bowl, whisk coconut milk, eggs, and oil. Pour into the dry ingredients and mix well. Some lumps will remain.
- Heat a non-stick skillet or griddle. Add a little oil. Ladle 1/3 cupfuls of batter onto the skillet or griddle. Let cook for 2 minutes or so. They will be ready to flip when the bubbles start to pop and the edges look set.
- Place pancakes on a plate or in a warm oven until ready to serve.
- To serve – top pancakes with the compote.
- Yields: 8-10 six-inch pancakes and about 2 cups compote
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, brunch
- Cuisine: American