Fluffy Yoghurt Pancakes with Roasted Rhubarb

The Sunday Post- 

There's nothing better than picking something,cooking it, then eating all within an hour. Then serve the freshly picked Rhubarb with a sunday staple, pancakes, with creamy greek yoghurt for a perfect Sunday breakfast. Welł, it would be perfect if I didn't have to get up, and make it myself, but sadly neither of my cats have quite worked out how to do that yet, so I'll have to make it myself for a while yet (forever).

The fluffy yoghurt pancakes with a slight tartness, pair wonderfully well with the sweet and sharp rhubarb(wow.didn't realise how much that sounded like Masterchef!) If you don't have time to roast rhubarb, it also works well with yoghurt and fresh seasonal fruit, such as nectarines or try a quick berry sauce. 

I just like roasting the rhubarb with just with sugar, but feel free to add spices such as cinnamon, or orange zest would work particularly well.The leftovers can be served with porridge in the morning, or with a crumble topping or granola for a quick dessert. 

Ingredients

Rhubarb
sugar( i used three types, but that was just for photos)

175g self raising flour
1 tsp baking powder
1/2 tsp caster sugar
250g greek style yogurt
3tbsp milk
1 egg
butter/ flavourless oil/ coconut oil

1. wash the rhubarb, chop into even sized pieces
2. pop in a roasting sprinkle over sugar, roast until tender

3. when the rhubarbs cooked,mix together the flour, B.P, and sugar
4. pour in the yogurt, milk, and the egg. whisk until a smooth thick batter is formed
5. fry until golden and bubbles start to appear, then flip and fry until the other side is also golden 

6. Serve with extra yoghurt and the rhubarb 

Coconut and Chocolate Balls

Continuing with the recent coconut obsession; Which is healthy right? Perfect, accompanied by (several) an episode of Orphan Black, (the rediscovered unhealthy obsession!); or TV episode of your choice. The dark chocolate, makes them seem extremely healthy, even though they're not really, which may have resulted, in them being eaten extraordinarily quickly; which may, or may not have been consumed at breakfast.

To make them healthier they are coated in dark chocolate, but milk would also work well, especially you prefer things sweeter, as the coconut isn't that sweet. Or if you really want to push the boat out, dipping it half and half, would look pretty. Or if your giving these away as a gift, drizzling them with white chocolate would look great too. 

I kept the dessicated coconut the same size, but feel free to blend it up finer,to make it more like a bounty bar. If you want something a bit different try adding zest of one lime, its really good trust me. Or if you love chocolate, adding cocoa powder would make a healthier version of chocolate rough, add more coconut oil, as it will make the mixture drier. 

Ingredients

1 cup desiccated coconut
2 tbsp honey/maple syrup or similar
2 1/2 tbsp coconut oil
100g dark chocolate, melted

1. melt the coconut oil, and mix in the honey or syrup
2. stir in the coconut, and press into balls( i let the mixture firm up a little, in the fridge before rolling)
3. once the balls are made, place in the fridge to firm up completely, about 30mins
4. once set, dip in the melted chocolate, coating the surface
5. chill until set