Plums and the Mill

[donotprint] The treadmill has become my new buddy with this sudden random cold snap and fall of April showers every five minutes. I’ve been trying out different treadmill workouts with various different intervals and posted my own 40 minute 8k interval run last week.

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.

Before I go there though I have to share this mornings pancakes! Monday there was the plum smoothie, followed nicely on Tuesday by the Plum Overnight Oats

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 Smile)

Pancake pics, then the treadmill workout…then the recipe.

So what about this treadmill workout…

Mixed Up 7km (4.3 mile) Interval Workout

Do you make up your own gluten free flour or buy a mix?

What’s your favourite treadmill interval workout? [/donotprint]

Vegan Plumy Pancakes

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Servings – 1 (5 small pancakes)

Preparation Time – 10 minutes

Cooking Time – 12 minutes

Ingredients

Pancakes

  • 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

Toppings

  • 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

Directions

  1. Blend together all pancake batter ingredients using a hand blender or food processor and set to one side.
  2. 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.
  3. 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!
  4. Cook for 2-3 minutes on one side, flip over and cook for a further 2-3 minutes until lightly browned.
  5. 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.

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2 Comments

  1. So do I need that special flour blend you mentioned or can I use regular ap? I’ve only made pancakes once so I have no idea hahaha. Also what can I sub for xanthan gum? Thanks 🙂 looks great!

    1. Ooh on the xanthan gum it basically thickens the batter, you could use slightly less liquid of maybe try some cornstarch. You can sub any flour in the same quantity but the particular gluten free mix is just so good!