Autumn weekends call for cosy pancakes topped with seasonal fruit. To enjoy this family favourite on busy weekdays too, simply double the recipe, set aside half of the pancakes and freeze in sealed container. Reheat in the oven at 160°C fan for 10 minutes until warmed through.
Method:
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.
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.
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.
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.
Ella’s Tips
Why not try these easy pancakes with toppings like finely diced apple and toasted almonds?
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