Pancakes with fruit and chocolate sauce
It’s hard to believe these pancakes are vegan.
TOTAL TIME 40 min | Serves 4 (makes 8 pancakes) | EASY | VEGAN
INGREDIENTS
Chocolate Sauce
- 250 ml (1 cup) coconut milk
- 150 g tofu
- 30 ml (2 tbsp) cocoa powder
- 30 ml (2 tbsp) sugar
- 10 ml (2 tsp) cornflour
- 5 ml (1 tsp) vanilla essence
Pancakes
- 500 ml (2 cups) almond milk
- 250 g cake flour
- 80 ml (1/3 cup) canola oil
- 45 ml (3 tbsp) castor sugar
- 5 ml (1 tsp) vanilla essence
- 3,75 ml (¾ tsp) baking powder
- a pinch salt
Filling
- 250 g chopped pineapple
- 130 g chopped peaches
- 100 g pomegranate rubies
METHOD
BLITZ coconut milk, tofu, cocoa powder, sugar, cornflour and vanilla essence together to make a chocolate sauce.
SIMMER over medium heat, 5 minutes.
For the pancakes, whisk together almond milk, cake flour, canola oil, castor sugar, vanilla essence, baking powder and a pinch 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 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.
Ingredients
- 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
Instructions
Blitz coconut milk, tofu, cocoa powder, sugar, cornflour and vanilla essence together to make a chocolate sauce.
Simmer over medium heat, 5 minutes.
For the pancakes, whisk together almond milk, cake flour, canola oil, castor sugar, vanilla essence, baking powder and a pinch 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 chocolate sauce into or over each one.
Fold the pancakes into triangles to encase the filling.
Enjoyed this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Homemade Vegan yoghurt
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
