Vegan Brunch Pancakes with Raspberry Chia Compote
Looks naughty right? Wrong!! The only naughty thing about is ‘maybe’ the chocolate.... but for the rest of it? All vegan, no added refined sugars (only the tiniest dusting at the end for the pic but you don’t need to do all that shenanigans!) ? I’m writing this one up and editing the video ready for you to make for Mother’s Day (somewhere!) brunch (or dessert!) this weekend!! Get your shopping list ready :Plain flour Bicarbonate of soda Baking powderSoya milk Vanilla extract Frozen raspberriesDark chocolateChiaBlueberries or any other fruit you fancy!! This one is a winner no matter the time of day!
Ingredients
Pancakes
- 150 g All purpose / plain flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Apple cider vinegar
- Pinch Sea salt
- 200 ml Milk / plant based milk
- A little oil to brush around the pan
Chia Raspberry Compote
- 250 g Frozen raspberries - defrosted
- 1 tbsp Chia seeds
- 1 tbsp Agave nectar
- 1 tsp Vanilla extract
Chocolate Sauce
- 50 g Dark chocolate broken into chunks
- 100 ml Coconut milk or other plantb ased milk
To Serve
- Fresh fruit.. we use blueberries or what ever is good and in season.
Instructions
- Whisk the vinegar into the soya milk and leave for 5 minutes
- Then whisk the wet into tje dry ingredients
- the lot and leave for a few minutes to allow the vinegar soda science to happen. Dollop tablespoons into a non stick pan on medium heat. Once the bubbles begin to show... you can flip it.
- Chia Raspberry Compote
- Mix together the ingredients and leave in a cool place for an hour whilst the chia seeds absorb the raspberry juice.
- Melt the chocolate with the plant milk over a low heat in a small saucepan, or Bain Marie (bowl over simmering water)
- Layer up the pancakes with the compote and berries and drizzle with chocolate sauce, more fruit and compote
