Recipe

These fluffy vegan chocolate pancakes make the most decadent sweet treat.

Serves: 10 | Prep time: 15 mins | Cooking time: 20 mins

British | Dairy Free | Vegetarian | Vegan | Breakfast

Ingredients

• 130g Plain Flour
• 25g Cacao Powder
• 2 tsp Baking Powder
• 250ml Sweetened Almond Drink
• 35ml Coconut Oil, melted
• 35ml Maple Syrup
• 1 tsp Vanilla Essence Pinch of Salt
• 225g fresh Blueberries
• 1 tbsp Soft Brown Sugar
• 40ml fresh Orange Juice
• Pinch Ground Cinnamon
• Extra Coconut Oil, for frying

Method

1. Put the blueberries, orange juice, brown sugar and ground cinnamon into a small saucepan. Gently bring to the boil and cook for a couple of minutes, then allow to cool.  
2. Put the plain flour, cacao powder and salt into a mixing bowl and whisk together. Put the almond drink, coconut oil, vanilla essence and maple syrup in a bowl together and whisk. Make a well in the flour mixture and pour in the almond drink mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter, then allow to rest for a few minutes.  
3. Heat some oil in a frying pan. Add 4 tablespoons of the batter in the pan, spoon into a circle and fry each side for a few minutes. Transfer to an oven to keep the pancakes warm while you cook the rest.  
4. Serve the pancakes stacked alongside the blueberry compote.