Pancakes with Pomegranate-Pear Compote

Ingredients

• 150 g pomegranate (1 small pomegranate)
• 1 pear
• 125 ml pear juice
• 5 g starch (1 tsp)
• 2 tbsp honey
• 1 egg
• 150 ml almond drink (almond milk)
• 100 g spelt whole‑grain flour
• 1 tsp Baking powder
• 35 g puffed amaranth
• Salt
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Halve the pomegranate; juice one half and remove seeds from the other. Peel, quarter, and core the pear, then slice the quarters lengthwise into thin slices.

2. 2.

   In a pot whisk together pomegranate juice with pear juice, starch, and 1 tbsp honey, then bring to a simmer while stirring. Add pear slices and pomegranate seeds and let simmer for 2 minutes over low heat; set compote aside.

3. 3.

   Whisk egg and almond drink together for the pancakes. Mix flour and baking powder with 30 g amaranth pops, remaining honey, and a pinch of salt. Combine the dry mix with the wet mixture and whisk until smooth and thick.

4. 4.

   Divide batter into two portions and bake six small pancakes total. Heat 1 tbsp oil in a pan per portion. Drop 3 spoonfuls of batter onto the hot surface and cook each side for about 3–4 minutes on medium heat until golden brown. Use remaining batter similarly. Plate pancakes with compote and sprinkle leftover amaranth on top.