RHUBARB AND BLOOD ORANGE PANCAKES WITH PISTACHIOS AND COCONUT YOGHURT

RHUBARB AND BLOOD ORANGE PANCAKES WITH PISTACHIOS AND COCONUT YOGHURT

We wanted to create a vegan pancake recipe with some of our favourite flavours of the season and this is the result!

The rhubarb and blood orange compote takes a bit of extra time to prepare, but it’s so worth it for the incredible depth of flavour it brings to this lovely stack of fluffy pancakes.

INGREDIENTS

(Serves 4)

RHUBARB COMPOTE

  • 150g rhubarb, cut into 1/4cm cubes
  • 30g sugar
  • 5g grated fresh ginger
  • Zest and juice of 1 blood orange (normal orange also works well!)

PANCAKES

  • 250g flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup non-dairy milk (450 ml)
  • Juice of half a lemon

GARNISHES

  • 1 blood orange, sliced and skin removed
  • Toasted and crushed pistachios
  • Pomegranate seeds
  • Coconut yoghurt
  • Maple syrup

METHOD

  1. Toss the rhubarb, sugar, ginger and orange zest in a bowl and leave for 30-60 minutes to marinate. Next squeeze in the orange juice, then place in a small saucepan, bring to the boil and simmer for 5-10 minutes or until the rhubarb has softened. Blend and set aside.

  2. In a medium bowl, mix the flour, baking powder and salt. Squeeze in the lemon juice and slowly add the milk as you whisk until you have a smooth batter mixture. Let the batter rest for 5 minutes.
  3. Pour a small circle of batter onto a nonstick pan or griddle over medium heat. When the top begins to bubble, flip the pancake and cook until golden.
  4. To serve, stack your pancakes, then spoon over some compote and top with some sliced blood orange, pistachios, pomegranate, a dollop of coconut yoghurt and a generous drizzle of maple syrup. Enjoy!
Previous Article Next Article

Availability