It’s hard to believe these pancakes are vegan.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Serves 4 (makes 8 pancakes) EASY 40 mins
Blitz 250ml (1 cup) coconut milk, 150g tofu, 30ml (2 tbsp) cocoa powder, 30ml (2 tbsp) sugar, 10ml (2 tsp) cornflour and 5ml (1 tsp) vanilla essence together to make a chocolate sauce. Simmer over medium heat, 5 minutes. For the pancakes, whisk together 500ml (2 cups) almond milk, 250g cake flour, 80ml (1/3 cup) canola oil, 45ml (3 tbsp) castor sugar, 5ml (1 tsp) vanilla essence, 3,75ml (¾ tsp) /baking powder and a pinch salt. Heat a lightly greased 15cm-diameter frying pan over medium heat. Ladle in the batter, swirl to coat the surface of the pan and cook, 1 minute per side. Repeat these steps with the remaining batter.
For the filling, combine 250g chopped pineapple, 130g chopped peaches and 100g pomegranate rubies. Add the fresh fruit filling to each pancake and drizzle a spoonful chocolate sauce into or over each one.
Fold the pancakes into triangles to encase the filling.
As an alternative, replace the chocolate sauce with store-bought fruity soya yoghurt, soya custard or soya pudding.