These delicious pancakes are a crowd pleaser, especially when served with homemade berry compote or a drizzle of rice or maple syrup.
Ingredients for the fruit compote
3 cups of frozen, mixed berries (strawberries, blueberries, raspberries, blackberries & redcurrants) – you can use any berries you like
1/4 cup of water
pinch of salt
Ingredients for pancakes
300g of silken tofu
1 & 3/4 of a cup of oat flakes (I used gluten free oats)
1/2 cup of sugar-free plant milk (I used almond)
3/4 teaspoon of baking powder
1 tablespoon of sunflower oil for frying
Optional – 1/2 teaspoon of vanilla extract
To make the compote, place all the fruit into a saucepan with the water and salt. Bring to a boil and simmer for 10-15 minutes until it forms into a thick compote consistency. If it is too watery, mix 1 teaspoon of kuzu with 1 tablespoon of cold water and pour this into the mixture to thicken it. (Please note – do not add the kuzu straight into the berry mixture, It needs to be mixed and diluted with cold water first before you add it into the berries).
To make the pancakes, place all the ingredients into a blender or food processor and blend into a smooth, thick batter.
Heat your frying pan with a tablespoon of oil and add in small dollops of batter. You should be able to fit 3 or 4 into your frying pan at a time.
Fry for a minute or two before turning over and cooking the other side.
Once done, serve with the berry compote. You may also like to drizzle with some oat cream.
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