Fluffy pancakes with quick plum jam


Serves: 2-3 hungry people (makes 5 large pancakes), and any leftover plum jam is perfect for breakfast the next day


Prep: 30 minutes
Cook: 45 minutes





For the plum jam:
2/3 cup water
6-8 large ripe plums (10-12 if using a smaller variety like Damsons), chopped roughly
2 tablespoons brown sugar or honey
2 bay leaves
1 star anise, optional
1 4cm long peel of orange zest


For the pancakes:
1 cup wholemeal or spelt flour
1 1/2 teaspoons baking powder
1⁄2 teaspoon salt
1 tablespoon caster sugar
1 large free range egg
1 1⁄2 cups whole milk
1⁄2 cup The Food Doctor Raw Power mix, toasted lightly in a dry pan
1/3 cup sugar-free peanut butter (crunchy or smooth)
1 tablespoon neutral oil, like sunflower or canola


To serve:
Greek yoghurt
Plum jam, see above






  1. Start by making your plum jam, which you can make iin advance and keep in the fridge for a week or so, until you need it.
  2. Put the water, honey or sugar, orange peel, star anise (if using) and bay leaves into a saucepan, stirring on a medium heat for 5-10 minutes. Turn off and allow to cool, so the aromatics infuse into the syrup.
  3. Preheat your oven to 180°C fan. Tip your plums into a baking dish. Pour the syrup over them and roast for 15-20
    minutes or until the plums are softened and the skins have begun to split. Remove and place in a bowl until ready to serve.
  4. Start preparing your pancakes about 45 minutes before you want to eat. In a large mixing bowl combine the flour, baking powder, salt, sugar and most of the Raw Power mix – keep back a tablespoon or so to serve.
    In a separate, medium mixing bowl, combine the egg, whole milk and peanut butter. Whisk together until they’re well combined.
  5. Pour the wet ingredients over the dry ingredients and mix until just combined. Cover and leave to rest in the fridge for at least ten minutes.
  6. Add the oil to a non-stick frying pan and let the pan heat up. Once hot – but not smoking – spoon a big ladle, or
    roughly one-fifth of the batter, into the pan, so it forms about a 4-inch or 10cm pancake. Fry for about 2-3 minutes
    until bubbles form around the edges and the pancakes look dry and airy.
  7. Use a thin spatula to gently lift it and flip over to the other side. Cook for another 2 or so minutes, until cooked
    through and golden-brown.
  8. Repeat with the rest of the batter, keeping your cooked pancakes covered in an oven on its lowest setting. Serve as soon as you’ve finished cooking them, topped with a dollop of Greek yoghurt, a large spoon of your spicy roasted plum jam, and an extra sprinkling of toasted Raw Power mix.


You can freeze the pancakes for up to 1 month, wrapped in cling film. Or you can make them up to a day ahead and
keep in the fridge, just warming in a low oven for ten minutes.


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