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I'm Holly! I'm passionate about wellness, natural beauty and plant-based eating. Please take a look around and get in touch if you have any queries for me.

Berry and Coconut Cream Vegan Pancakes

Berry and Coconut Cream Vegan Pancakes

I set out to make these today - the day before pancake Tuesday - thinking it would be easy to make a vegan pancake. Four attempts later I had an extremely messy kitchen, a near empty pantry and a full dishwasher but these simple delicious creations. In the end the simpler methods worked better which I am delighted as I wanted to make something that used easily accessible ingredients. 

Arrowroot naturally thickens and will create a fluffier lighter pancake. If you make the batter first and then the coconut and raspberry layers, which take about twenty minutes, even that is enough time. The batter holds overnight also if you find there's more than you can eat in one sitting. 

I topped these with the Nutmost Maple Walnuts and they add a lovely bit of crunch. Even if you don't like walnuts, you have to try these! They are so delicious that I actually polished off the two bags I had for decoration. 

Vegan raspberry and coconut pancakes, holly white

Berry & Coconut Cream Vegan Pancakes


Main Ingredients

Vanilla Coconut Cream

  • 1 can of full fat coconut cream - refrigerated
  • 1/2 a teaspoon of vanilla powder or 1 vanilla pod split down the middle and scraped into the mixing bowl
  • 1 teaspoon of agave

Raspberry puree

  • 1/2 cup of water
  • 1 cup of frozen berries
  • 1 tablespoon of agave
  • 1 dessertspoon of lemon juice
  • 1 dessertspoon of chia seeds

Pancakes

  • 180 g of spelt flour or ground rolled oats
  • 1 ripe banana
  • 1 tablespoon of chia or flax seeds
  • 1 teaspoon of baking powder or arrowroot powder
  • 4 tablespoons of maple syrup (use a measure for this) 
  • 1/4 teaspoon of vanilla essence
  • 1 400ml can of coconut milk

Method

  1. First make your pancake batter by blending all ingredients together.
  2. Set aside and leave to rest for as long as possible while you make your toppings.
  3. First make the coconut cream by scooping out the creamy top layer of coconut milk. Having it in the fridge helps to separate them.
  4. Set aside the remainder of the liquid in the can to use in cooking or baking elsewhere. It goes well in soups and smoothies.
  5. Mix in the agave and the vanilla gently combining all three.
  6. I used light agave which kept the pale colour. If you use a dark agave or a date or maple syrup it will still taste delicious but the colour will be a little yellow.
  7. To make the Berry Compote simmer the berries in water for 10 minutes. I use frozen mixed berries but you can of course use fresh and just one berry if you like.
  8. When the berries are starting to soften add in the agave and the lemon juice and the chia seeds. Remove from the heat and allow to cool for 10 minutes.
  9. When cool use a hand blender or pour it into a NutriBullet and blend it to a creamy consistency.
  10. By now your pancake batter should be ready.
  11. Have a plate warming up in the oven to place your pancakes on as they cook to keep them hot
  12. Melt a little coconut oil in a hot pan and pour about a tablespoon of the mixture into the centre, about 4" in diameter. I can only do 1 at a time, but if you can do more work away!
  13. After about a minute bubbles will come to the surface. Turn the pancake and cook the other side.
  14. Place it on a hot plate to keep warm.
  15. The batter will keep in the fridge overnight if you don't want to use it all.
  16. Stack the pancakes alternating a layer of the berry puree and coconut cream and top with fresh berries. Drizzle on some maple syrup if you want a little extra sweetness. I also added some maple Nutmost for some texture.

Let me know what you think of these and most importantly -Happy Pancake Tuesday! 

Love, 

 
Vegan raspberry and coconut pancakes, holly white
 

 

Let me know what you think of these and most importantly -Happy Pancake Tuesday! 

Love, 

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