For the compote:
- 150g of plums
- 150g of blackberries (plus extra for decorating)
- 150g of honey
For the pancakes:
- 120g of quinoa flour (or rice flour)
- 250ml of almond milk
- 1 tbsp of melted coconut oil
- 1 tiny pinch of salt
1/ De-stone the plums and cut them into quarters. Place them, the berries and honey in a pan on a medium heat and let this caramelise for 5 minutes (add in 100ml of water gradually as you go so nothing burns). When all the water has been added, place a lid over the top and let this simmer for 10 minutes.
2/ Place the crêpe mix ingredients in a bowl, whisk well and let this sit in the fridge for half an hour.
3/ Heat a large pan with coconut oil on a medium heat, poor out a scoop of the batter and let it cook for few minutes until golden brown then flip. Start small then make your crepes bigger as you feel more confident. I often fold them in half like an omelette as they don’t fall apart and they still taste divine.