Gingerbread pancakes with coconut yoghurt and spiced fruit compote - Better Food

Ingredients

• 225g buckwheat flour
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• Pinch ground nutmeg
• 1 tsp baking powder
• Pinch baking soda
• Pinch of sea salt
• 1 flax egg (1 tbsp flaxseed meal or ground raw flaxseed with 3 tbsp water)
• 300ml non-sweetened dairy-free milk (oat or coconut works well)
• 4 tbsp black treacle
• 3 tbsp coconut oil, melted
• 450g mixed red & black fruit, e.g. blueberries, raspberries, blackberries, red currants, plums, cherries*
• 1 apple
• 1 cinnamon stick
• 2 star anise
• 1 inch of fresh ginger, sliced in half
• 4 cardamom pods, crushed
• 2 cloves
• Juice of 2 large oranges, peel the zest into strips from one
• Zest of ½ lemon
• 4 tbsp tart apple juice, cold pressed