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.
- 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!)
- 250g flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup non-dairy milk (450 ml)
- Juice of half a lemon
- 1 blood orange, sliced and skin removed
- Toasted and crushed pistachios
- Pomegranate seeds
- Coconut yoghurt
- Maple syrup
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.
- 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.
- 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.
- 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!