I have this problem where I pretty much love pancakes (and oatcakes and crepes and all their relatives) more than life itself. Probably not the worst problem to have (I mean, being stabbed in the snow by a (very annoying) lil’ kid you were supposed to trust sounds much worse, and so does your food processor breaking down when you’re trying to make yourself your morning green smoothie), but quite a bothersome one when you get tired of stuff as easily as yours truly and have to be always on the search of a new pancake recipe which will rock your world… for like two days until you have to look for another perfect one.
For the record one of the aforementioned problems happened this morning and hint: it’s not the first one since I’m alive and well, obviously unstabbed and all the annoying kids I know are in summer camp as we speak.
And anyway they’re not that annoying.
Plus they don’t live in an old castle in the snow nor like knives.
Or betraying people.
But they will eat your brownies if you leave them on the counter to cool off so you can take pictures, so it’s not as if you could trust them either, you know.
Anyhoo. See? I have the shortest attention span ever. You don’t see me but it takes me like 4 days to finish a post because I do this thing where I keep a million of tabs opened as well as the wordpress editor and I keep switching between them all.the.time. See? See? See? I just did it. You might haven’t noticed but I just spent 15 minutes browsing Pinterest. And then I read 5 blogs because they were blogging about cookies, pesto, cake, pizza and all the good things I like and HOW COULD I RESIST THEM? And then 5 blogs more because Feedly was open and to be honest, everything sounded too good to resist.
Also, why can’t I engage on the kind of procrastivities which don’t leave me feeling ravenous when there are still three (THREE!) hours until lunch. I wish I was one of these people who procrastinate doing things like push-ups or building spacecrafts or writing best-sellers or discovering cures for diseases and stuff.
I’m Consuelo and when I procrastinate (when = all the time) it’s all about lying in bed daydreaming about cookies I’d like to have in my mouth and bearded men I’d like to marry.
SEE? I did it again.
*Pretend the Britney Spears song is playing in the background now please*
I turned a post about oatcakes with yet another post on various musings and things which are completely unrelated. How you guys still read my posts, I don’t know. But am I grateful? You bet I am. You pals are the best and I want to send y’all cookies and hugs and throw a big tea party in which we eat chocolate and lay in bed watching Game of Thrones hugging lil’ furry bunnies.
SEE? The short attention span is back in town. Thankfully, it sometimes makes me do cool stuff like coming up with delicious pancake recipes because I’ve grown tired of the old ones (which are still awesome if I may say so myself). These tahini oatcakes?? They’re good, they’re so good.
Thick, fluffy yet slightly dense, nutty and wholesome. The tahini makes them really good, and also adds a punch of nutrition in the form of healthy fats and protein to keep you going for an entire morning!
Then there’s this very delicious roasted plum compote. Sweet and tart at the same time, it is so yummy that you’ll want to slather in everywhere.
Not that I have tried or something but yes, I have. It works so great in oatmeal, yogurt and eaten by the spoon!
You can use any seasonal fruit you can think of. I’m sure that peaches, cherries, apricots, raspberries, blackberries and the like would be perfect as well. But you know, I have a soft spot for pretty fruit (and men, with a beard, called Jon Snow) and nothing can beat the gorgeous bright colour of red plums so I had to go for them. Don’t they look adorable?
Give them a go for your next #pancakesunday adventure and don’t forget to tag me on Insta if you do!
- 130 grams white whole wheat flour (or all purpose)
- 50 grams rolled oats
- 1 flax egg
- 40 grams tahini
- 50 grams coconut sugar
- 200 grams almond milk
- 2 tsp. baking powder
- 3 red plums
- 50 grams coconut sugar
- Whisk together flour, oats, baking powder and sugar in a bowl.
- Add in the flax egg, milk and tahini and stir to combine.
- Heat some olive oil in a pan and when it's warm, add about 1/4 cup of the batter per pancake and cook until you see bubbles appear on the surface.
- Flip pancakes and cook until golden.
- Chop the plums into small pieces so they cook faster.
- Dust them with sugar.
- Bake at 200ºC (400F) for 25-30 minutes or until they look soft.
- Mash them with a fork to make them more like a compote.
- Pour over the oatcakes and enjoy!
- To make a flax egg combine 1 tbsp. ground flax seeds with 3 tbsp. water and let it sit for 5 minutes.
Have a fantastic week everyone!