Easy vegan pancakes with berry compote
Check out our fluffy pancakes with vibrant mixed berry compote. This indulgent vegan brunch recipe is easy to make and ready in under 30 minutes
- 200g mixed frozen berries
- 1 tbsp icing sugar
- a squeeze lemon juice
- 150g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- a pinch salt
- a dash vanilla extract
- 150ml unsweetened almond milk
- ½ tbsp vegetable oil
Nutrition: per serving
- kcal464
- fat5.1g
- saturates0.7g
- carbs92g
- sugars33.1g
- fibre6.5g
- protein9.1g
- salt1.5g
Method
step 1
Tip the berries into a small pan with the icing sugar and lemon juice, and cook for 5-10 minutes or until saucy. Keep warm.
step 2
Tip the flour, caster sugar, baking powder and salt into a bowl, and mix to combine. Pour in the vanilla and almond milk, and whisk to fully combine.
step 3
Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire surface, and carefully wipe clean with kitchen paper. Add a heaped tbsp of batter to the pan and cook the pancakes in batches for 3-4 minutes on each side. Keep warm in a low oven while you cook the rest.
step 4
Serve the pancakes with the compote.
