These fluffy vegan chocolate pancakes make the most decadent sweet treat.
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
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.
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.
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.
Serve the pancakes stacked alongside the blueberry compote.