Vegan Chocolate Pancakes with Blueberry Compote

Method

  1. Place the blueberries, orange juice, brown sugar and ground cinnamon into a small saucepan. Gently bring to the boil and cook for approximately 2-3 minutes. Allow the compote to cool and set aside.
  2. Into a mixing bowl, add the plain flour, cacao powder and salt and whisk together.
  3. Into another bowl, add the almond milk, coconut oil, vanilla extract and maple syrup and whisk together.
  4. Make a well in the flour mixture and pour in the almond milk mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter, then allow to rest for a few minutes. 
  5. Heat some coconut oil in a frying pan, on medium heat. Add approximately 4 tablespoons of the batter into a circle, into the frypan and fry each side for a few minutes. Transfer to an oven to keep the pancakes warm while you cook the rest of the batter.
  6. Serve the chocolate pancakes in a stack. Pour blueberry compote over the top and garnish with fresh blueberries.