Kuzu root has been used by Eastern healers for almost 2,000 years and is hailed for its healing abilities. It’s also a great thickening agent, providing a smooth texture to this sweet strawberry pancake sauce.
For the Pancakes:
- 150g of gluten-free flrour
- 90g of ground almonds
- 1 tsp of baking powder
- ½ tsp of bicarbonate of soda
- ¼ tsp of Himalayan pink salt
- 1 egg, beaten
- 300ml of coconut milk, or other plant based milk
- 50ml of agave syrup
- ½ tsp of vanilla extract
- 1 tbsp of sunflower oil
For the Strawberry Kuzu Compote:
- 150g of strawberries halved
- 80ml of water
- 5g of kuzu
- 1 tbsp of sweetener (agave, rice syrup or honey)
- 2 tbsp of water (optional)
- Start by making the kuzu compote. Put the strawberries and water into a pan with the agave (or other syrup). Simmer over a gentle heat for about five to eight minutes until the strawberries have softened.
- While the sauce is still boiling, whisk in the kuzu and continue to whisk until the compote starts to thicken. Add 2 tbsp of water if it looks as though it is too thick. Remove from the heat and set aside while you prepare the pancakes.
- Place the gluten-free flour, ground almonds, baking powder, bicarbonate of soda and salt into a bowl and combine.
- In a separate bowl, beat the egg then whisk together with the milk, agave syrup and vanilla extract.
- Mix the wet ingredients into the dry until thoroughly combined.
- Put a large, non-stick pan over a medium heat. Pour in the sunflower oil and using a piece of kitchen towel, spread the oil evenly around the pan.
- When the pan is hot, spoon a ladleful of the batter into the pan and top with the kuzu compote.
- When the bottom of the pancake is turning golden brown, and the top is beginning to bubble, flip and cook for a further one to two minutes on the other side. When golden brown, transfer to a plate and continue with the remainder of the batter.
Recipe courtesy of Honestly Healthy by Natasha Corrett