I love Saturday mornings because they hold such promise! You can choose when you want to wake up; the entire day is a blank slate and you can do pretty much whatever you want. It’s a chance to unwind.
Last weekend was particularly beautiful here in Korea. Feeling inspired, I decided to spend a little more time making my breakfast. I opted for a childhood favourite: crumpets or flapjacks, as we used to call them, with a lemony-maple-and-coconut syrup. They were so delicious and really hit the spot without causing too much havoc to my blood sugar or waistline.
1 1/4 cup rolled oats
2 tbsp chia
1 cup milk
1/4 tbsp baking soda
pinch of salt
1 tbsp maple syrup
Process the oats until it resembles a fine flour, then mix in the remaining dry ingredients. Add the wet ingredients and blend until a smooth batter forms. Leave the batter to rest for about 10-20 minutes so it becomes nice and thick.
Wipe a small amount of coconut oil on a non-stick pan. When the pan is hot, drop about 2-3 tbsp of mixture to make one crumpet. (I usually fit about three or four in my pan). Flip the crumpets when the top is covered in tiny bubbles. Wait about two minutes or so for the other side to cook, then pop them on a plate. Turn down the heat, and repeat the process with the rest of the batter.
*Make sure your pan doesn’t get too hot, otherwise they will burn on the outside but still be raw inside.
Maple, Lemon & Coconut Syrup
Squeeze of lemon
1 tbsp coconut oil
4 tbsp maple syrup
Mix the ingredients together and pour over hot crumpets.
*For those of you going into winter and looking for something a little more warming, try it with our strawberry compote.
Kate & Div