1. 1. Combine the flours in a bowl with the baking powder and sea salt.
2. Mix well with a whisk.
3. In a jug, combine the rice milk with rice syrup and coconut oil. Add this slowly to the flours, whisking as you do so to prevent lumps.
4. Allow the batter to sit for 30 minutes if possible.
5. Meanwhile to make the compote, place the diced apple in a saucepan with a little water or apple juice.
6. Bring to the boil and then turn down to simmer until the apples are tender.
7. Add orange juice and zest along with the berries and simmer for a few minutes more, until the berries soften.
8. Add more water if necessary and add rice syrup or raw honey if a sweeter taste is desired, Now pour a teaspoon of coconut oil into a hot non stick pan. When it has melted add a little of the pancake batter and move the pan around until the mix is covering the base. , Cook on each side until it is slightly browned.
9. Repeat until all batter is used. (Any unused batter can be kept in fridge for a few days).
10. Serve pancakes with the fruit compote.

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