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Egg-free Coconut Yoghurt Pancakes with Blueberry Compote

Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Make this breakfast for a loved one and you're guaranteed to earn some brownie points! These light and fluffy pancakes are made from all natural, nutritious plant-based ingredients.

Ingredients
Blueberry Compote
 1 cup blueberries
 1.5 tbsp Changing Habits Rapadura Sugar
 2 tbsp fresh lemon juice
 0.5 cup filtered water
Pancakes
 1 cup gluten-free flour or Emmer Wheat flour
 2 tsp baking soda
 Pinch Changing Habits Seaweed Salt
 1 mashed banana
 1 tbsp maple syrup
 1 cup coconut milk
 1 tsp vanilla essence
 0.5 cup coconut yoghurt
 1 tbsp coconut oil (for frying)
Directions
Blueberry Compote
1

Combine the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium-high heat for 5 minutes and then turn down to low and simmer for a further 15 minutes until the mixture has thickened.

Pancakes
2

In one bowl, sift the flour and add the baking powder and salt.

3

In a separate bowl, mash the banana and then stir through the maple syrup, coconut milk, vanilla and coconut yoghurt until smooth.

4

Pour the wet ingredients into the dry, stirring constantly. If the batter is slightly too thick add extra coconut milk.

5

Heat a pan over a medium heat and add the coconut. Spoon the mixture into a pancake ring and fry for approximately 3-4 minutes on each side. The pancake should flip easy when it is ready.

6

Repeat with the rest of the mixture.

Assembly
7

Stack the pancakes and spoon the blueberry compote on top. Feel free to add whipped coconut cream, coconut yoghurt and/or maple syrup!

Nutrition Facts

Servings 2