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Vegan Pancakes With Berry Puree And Vanilla Coconut Cream

First make your pancake batter by blending all ingredients together. Set aside and leave to rest for as long as possible while you make your toppings. First make the coconut cream by scooping out the creamy top layer of coconut milk. Having it in the fridge helps to separate them. Set aside the remainder of the liquid in the can to use in cooking or baking elsewhere. It goes well in soups and smoo. . .

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Servings: 2

Prep Time: 00:30

Cook Time: 00:20

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

250 g of brown rice flour or plain flour

2 tablespoons of coconut or castor sugar

a good pinch of salt

300 ml of plant based milk. i used my own almond milk

1 tablespoon of baking powder

3 tablespoons of olive oil

1/2 teaspoon of arrowroot powder

Preparation

1First make your pancake batter by blending all ingredients together.

2Set aside and leave to rest for as long as possible while you make your toppings.

3First make the coconut cream by scooping out the creamy top layer of coconut milk. Having it in the fridge helps to separate them.

4Set aside the remainder of the liquid in the can to use in cooking or baking elsewhere. It goes well in soups and smoothies.

5Mix in the agave and the vanilla gently combining all three.

6I 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.

7To 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.

8When 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.

9When cool use a hand blender or pour it into a NutriBullet and blend it to a creamy consistency.

10By now your pancake batter should be ready.

11Have a plate warming up in the oven to place your pancakes on as they cook to keep them hot

12Melt 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!

13After about a minute bubbles will come to the surface. Turn the pancake and cook the other side.

14Place it on a hot plate to keep warm.

15The batter will keep in the fridge overnight if you don't want to use it all.

16Stack 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.

17Enjoy!

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