21st February, 2023

Recipe: Pancakes with blueberry compote and coconut cream

To celebrate Shrove Tuesday aka Pancake Day, we’re sharing this delicious recipe for pancakes with blueberry compote and coconut cream from The Seasonal Vegan by Sarah Philpott.

If you’re looking for an in-season alternative to blueberries, why not serve with stewed apple, rhubarb, or frozen blackberries?

The Seasonal Vegan is a kitchen diary of seasonal recipes with a delicious mixture of Sarah Philpott’s fine food writing and Manon Houston’s beautiful photography. This guide to eating with the seasons takes a realistic approach to shopping cheaply and sustainably and proves that the vegan lifestyle is anything but expensive.

Pancakes with blueberry compote and coconut cream

Under 20 minutes | Makes 2 large pancakes

Ingredients

– 160g chickpea/gram flour
– 1 ½ tsp baking powder
– 2 tbsp maple syrup
– 1 tsp cinnamon
– 200ml plant milk or water
– 2-3 tbsp oil
– Half a tin or packet of coconut cream

For the compote

– 200g fresh or frozen blueberries
– 45ml water
– 50g granulated sugar
–The juice of half a lemon
– 1 tsp vanilla extract

Mix the dry ingredients together and gradually add the water or milk and the maple syrup and stir until it has a thick, but pourable, consistency. Heat the oil in a non-stick pan over a medium heat (test if it’s hot enough by dropping in a tiny bit of batter – it should sizzle) then pour in half the batter and cook, flipping over occasionally, for 3-4 minutes. Repeat with the rest of the batter.

To make the compote, combine the blueberries, water, sugar, vanilla extract and lemon juice in a small saucepan. Cook over a medium heat for about 10-15 mins. Serve warm or cold.

Serve with the compote and coconut cream.

The Seasonal Vegan is available on the Seren website: £12.99

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Looking for something a little more heartwarming? Why not try Sarah’s recipe for Beetroot & Hazelnut Soup also from The Seasonal Vegan.