If you’re craving a breakfast (brunch or dessert) that feels a little indulgent but still light and wholesome, these pancakes with fruit and chocolate sauce tick every box. These fluffy vegan pancakes are topped with fresh seasonal fruit and drizzled with a silky, dairy-free chocolate sauce that tastes far richer than it should. Proof that plant-based baking can be just as decadent — if not more so.
Pancakes with fruit and chocolate sauce
Ingredients
- Chocolate Sauce
- 250 ml (1 cup) coconut milk
- 150 g tofu
- 30 ml (2 tbsp) cocoa powder
- 30 ml (2 tbsp) sugar
- 10 ml (2 tsp) cornflour
- 5 ml (1 tsp) vanilla essence
- Pancakes
- 500 ml (2 cups) almond milk
- 250 g cake flour
- 80 ml (1/3 cup) canola oil
- 45 ml (3 tbsp) castor sugar
- 5 ml (1 tsp) vanilla essence
- 3,75 ml (¾ tsp) baking powder
- a pinch salt
- Filling
- 250 g chopped pineapple
- 130 g chopped peaches
- 100 g pomegranate rubies
Instructions
BLITZ coconut milk, tofu, cocoa powder, sugar, cornflour and vanilla essence together to make a chocolate sauce.
SIMMER over medium heat, 5 minutes.
For the pancakes, whisk together almond milk, cake flour, canola oil, castor sugar, vanilla essence, 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 chopped pineapple, chopped peaches and 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.
Notes
COOK’S TIP: As an alternative, replace the chocolate sauce with store-bought fruity soya yoghurt, soya custard or soya pudding.
Enjoyed this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
Also See: Vegan piña colada pavlova
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
