GARDEN ROUTE | KAROO NEWS - It’s hard to believe these pancakes are vegan. They're so fluffy and delicious. It's amazing what you can make with just a few simple vegan ingredients.
Kudos to the chef for creating such a tasty treat!
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Ingredients
TOTAL TIME 40 min | Serves 4 (makes 8 pancakes) | EASY | VEGAN
Chocolate Sauce
- 250ml (1 cup) coconut milk
- 150g tofu
- 30ml (2 tbsp) cocoa powder
- 30ml (2 tbsp) sugar
- 10ml (2 tsp) cornflour
- 5ml (1 tsp) vanilla essence
Pancakes
- 500ml (2 cups) almond milk
- 250g cake flour
- 80ml (1/3 cup) canola oil
- 45ml (3 tbsp) castor sugar
- 5ml (1 tsp) vanilla essence
- 3,75ml (¾ tsp) baking powder
- a pinch salt
Filling
- 250g chopped pineapple
- 130g chopped peaches
- 100g pomegranate rubies
Method
- Blitz coconut milk, tofu, cocoa powder, sugar, cornflour and vanilla essence together to make a chocolate sauce.
- Simmer over medium heat, for 5 minutes.
- For the pancakes, whisk together almond milk, cake flour, canola oil, castor sugar, vanilla essence, baking powder and a pinch of salt.
- Heat a lightly greased 15cm-diameter frying pan over medium heat.
- Ladle in the batter, swirl to coat the surface of the pan and cook, 1 minute per side.
- Repeat these steps with the remaining batter.
- For the filling, combine chopped pineapple, chopped peaches and pomegranate rubies.
- Add the fresh fruit filling to each pancake and drizzle a spoonful of chocolate sauce into or over each one.
- Fold the pancakes into triangles to encase the filling.
COOK’S TIP: As an alternative, replace the chocolate sauce with store-bought fruity soya yoghurt, soya custard or soya pudding.
