Citrus polenta pancakes with Mango and pineapple compote

This is a great pre surf pick me up and takes beautiful. Ideal for those watching their gluten.

1/2 cup polenta
Pinch salt
175ml boiling water
1 egg
1/2 cup milk
1 orange, zest and juice
30 g gluten free flour
30g melted butter
Butter or sunflower oil for frying

Mix together all dry ingredients.
Beat the egg, then add in the melted butter and milk.
Fold in the dry ingredients. Mix until just blended. Fold in the orange juice and zest.
Allow to rest for 10 minutes before frying.
Melt some butter or oil in a skillet on medium high.
Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. Cook until browned.

Mango and pineapple compote

1/2 cup orange juice
2 vanilla beans, split
1 cinnamon stick
1 cup mango, peeled and chopped
1 cup pineapple, peeled and chopped
Zest and juice of 2 oranges
2 tablespoons dried berries

Gently heat orange juice and zest with vanilla and cinnamon.
Allow to simmer and reduce slightly.
Add peeled fresh fruit and dried fruit and simmer gently until all of the fruit have softened a little.

Enjoy!