Pancakes with a citrusy twist…
Feast up this Pancake Day with this fruity, plant based alternative. The sauce is made up of a perfect combination of passion fruit and orange juice, with the addition of maple syrup. It really elevates this recipe and promises to be a delicious treat for all.
Details
Servings
4 servings
Dietary
Plant based
Prep time
5 minutes
Cooking time
10 minutes
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Ingredients
- For the batter
200g Plain Flour
1 tbsp Coconut Sugar
400ml Soya Milk
1 tbsp Sunflower Oil
- For the sauce
1 tbsp Vegan Butter
2 tbsp Maple Syrup
250ml Orange Juice
Pulp of 6 Passion Fruit
Directions
- In a saucepan add the sauce ingredients, bring to a boil and then remove from the heat. Set aside.
- Whisk together the batter ingredients until the mixture is liquid and uniform. Depending on the flour used, which can absorb more or less liquid, you may have to add a little more milk.
- In a non-stick pan, heat and pour in a ladle of batter, tipping and turning the pan to shape the pancake. Cook over medium heat for about 1-2 minutes until the edges of the pancake begin to come off smoothly from the pan. Remove the pancake and set aside. Grease the pan again and continue with the process until the batter is finished.
- When ready to serve, pour the sauce over the pancakes and serve with extra passion fruit and maple syrup.