Back-To-School Pancakes With Blackberry Compote
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 7 oz blackberries
- 1 bay leaf
- ½–1 tablespoon coconut sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
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Preparation
Step 1
To make the compote, place the blackberries, bay leaf, coconut sugar, ground cinnamon and vanilla extract in a small saucepan set over medium heat. Simmer vigorously for 5–7 minutes until the blackberries soften; set aside to cool.
Step 2
For the pancakes, sift the flour into a large bowl and stir in the chia seeds. Make a well in the middle and pour in the plant-based milk, coconut oil and maple syrup. Gently whisk together until you have a smooth batter; set aside for 5 minutes to thicken.
Step 3
Warm 1 tablespoon coconut oil in a large frying pan set over medium heat. Add large spoonfuls of batter and cook for 3–5 minutes until golden, then flip over and cook for another 3–5 minutes; repeat with the remaining mixture.
Step 4
To serve, divide the pancakes between plates, drizzle over a little maple syrup (to taste), add a dollop of coconut yoghurt and spoonfuls of blackberry compote.
Step 5
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