Ingredients
- 130g plain flour
- 25g cocoa powder
- 2 tsp baking powder
- 250ml sweetened almond drink
- 35ml coconut oil, melted
- 35ml maple syrup
- 1 tsp vanilla extract
- Salt
- 225g fresh blueberries
- 1 tbsp light soft brown sugar
- 40ml orange juice, smooth
- Pinch of cinnamon
- Extra coconut oil, for frying
Directions
- Put the blueberries, orange juice, brown sugar and ground cinnamon into a small saucepan.
- Gently bring to the boil and cook for a couple of minutes, then allow to cool.
- Put the plain flour, cocoa powder and salt into a mixing bowl and whisk together.
- Put the almond drink, coconut oil, vanilla essence and maple syrup in a bowl together and whisk.
- Make a well in the flour mixture and pour in the almond drink mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter, then allow to rest for a few minutes.
- Heat some oil in a frying pan. Add 4 tablespoons of the batter in the pan, spoon into a circle and fry each side for a few minutes.
- Transfer to an oven to keep the pancakes warm while you cook the rest.
- Serve the pancakes stacked alongside the blueberry compote.
