Well I figured it was about time I shared another one I loved this week. The average pace probably is near enough the same but the intervals are more varied.
So I figured Sunday should be all about the plum pancakes! Unfortunately I had none of the yellow plums left but I had plenty of pink ones to make up for it! I went with gluten free pancakes, simple, plain and the perfect base for the stewed plums.
Thick fluffy pancakes, adorned by juicy, sweet, a little tart, melt in the mouth plums. Not forgetting the sprinkling of diced prunes, just a couple, and chopped hazelnuts, soy yoghurt and drizzle of maple syrup. The gluten free flour mix from Doves Farm Foods makes incredible pancakes. In the mix…Rice, Potato, Tapioca, Maize & Buckwheat.
The end result when combined with almond milk, a little baking powder, and applesauce is five pretty little pancakes perfect for stacking high and topping with your favourite fruits or enjoyed plain with some maple syrup…(I’m more of a whole load of toppings girl myself )
Pancake pics, then the treadmill workout…then the recipe.
So what about this treadmill workout…
Do you make up your own gluten free flour or buy a mix?
What’s your favourite treadmill interval workout?
Vegan Plumy Pancakes
Servings – 1 (5 small pancakes)
Preparation Time – 10 minutes
Cooking Time – 12 minutes
- 60g (1/2 cup) plain gluten free flour
- 1/2 tbsp baking powder
- 80ml (1/3 cup) applesauce
- 1/4 tsp xanthan gum
- 125ml (1/2 cup) almond milk
- 3-4 medium ripe pink plums diced
- 1/2 tbsp maple syrup
- 1 –2 tsp water
- 2 prunes diced
- 1 tbsp chopped hazelnuts
- 2 tbsp plain soy yoghurt
- Maple syrup to drizzle
- Blend together all pancake batter ingredients using a hand blender or food processor and set to one side.
- Place diced plums in a pot with maple syrup and water. Bring to the boil, cover and simmer for 3-5 minutes, until soft and slightly sticky.
- Place 1/4 cup measures of the pancake batter in to a non stick pan. I made three together and then made the last two as there wasn’t room in the pan and I didn’t want to risk merging them!
- Cook for 2-3 minutes on one side, flip over and cook for a further 2-3 minutes until lightly browned.
- Serve piled high topped with a soy yoghurt and about 1/3 of the plums. Sprinkle with nuts and prunes, drizzle with maple syrup and serve remaining toppings on the side.