To celebrate Shrove Tuesday, we’re sharing another new recipe 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
– 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.
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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.