Rye pancakes with rhubarb and blood orange compote, coconut yoghurt and cacao nibs 🥞

When in season, rhubarb and blood oranges are colourful, nutritious and delicious and make a great component to breakfast or desserts!

Place the rhubarb in a saucepan with the orange juice, zest and sugar. Cook gently until tender, about 10 minutes or longer if you like a softer texture.
Add the milk to a mixing bowl along with the lemon juice, stir, cover and leave whilst you make the pancake batter.
Sieve the flour into a bowl (including the bran) and mix in the baking powder.
Melt the butter.
Beat the egg into the milk.
Stir in the melted butter.
Rub a small amount of butter around the inside of a frying pan and put it over a medium heat, pat any excess off with kitchen paper so it does not brown.
Pour the batter into the frying pan to make 10cm/4” circles and cook over medium heat.
Once air bubbles start to appear on top the pancake, use a spatula to flip the pancake over and cook the other side.
Repeat until the batter is used.
Serve alongside the coconut yoghurt, rhubarb and blood orange compote and cacao nibs 🥞