Pancakes with fruit and chocolate sauce

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.

Print Recipe

Serves: Serves 4 (makes 8 pancakes)

Total Time: 40 mins

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

1

Blitz coconut milk, tofu, cocoa powder, sugar, cornflour and vanilla essence together to make a chocolate sauce.

2

Simmer over medium heat, 5 minutes.

3

For the pancakes, whisk together almond milk, cake flour, canola oil, castor sugar, vanilla essence, baking powder and a pinch salt.

4

Heat a lightly greased 15cm-diameter frying pan over medium heat.

5

Ladle in the batter, swirl to coat the surface of the pan and cook, 1 minute per side.

6

Repeat these steps with the remaining batter.

7

For the filling, combine chopped pineapple, chopped peaches and pomegranate rubies.

8

Add the fresh fruit filling to each pancake and drizzle a spoonful chocolate sauce into or over each one.

9

Fold the pancakes into triangles to encase the filling.

Enjoyed this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Homemade Vegan yoghurt

Homemade Vegan yoghurt

Recipe and styling by Illanique van Aswegen

Photograph by Adel Ferreira

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com