Pancakes with Orange & Saffron Compote
Fluffy pancakes that are great for a weekend brunch served with your favourite toppings.
Ingredients
- 1 x 400g Tin of chickpeas
- 230 g Plain flour
- 1 tsp Baking powder
- 300 ml Oat milk
- 1 tbsp Coconut oil
- 2 Large oranges
- A pinch of saffron
- 2 tbsp Maple syrup
- 4 tbsp Alpro coconut yoghurt
Instructions
- Preheat the oven to 100 C (this is to keep your pancakes warm), drain your chickpeas and measure out 135 ml of the chickpea juice (aquafaba).
- Whisk the aquafaba with an electric hand whisk at a high speed for 5-10 minutes until stiff peaks form. In a separate bowl sift the flour and baking powder then beat in the oat milk until you have a smooth batter.
- Slowly fold your whisked aquafaba into the batter. Heat a large frying pan with the oil over a medium heat. Once hot, carefully ladle your pancake mix into the pan leaving space between. Cook for 2-3 minutes on each side, or until brown, before transferring to an oven proof plate and covering with tinfoil to keep warm in the oven. Repeat this process until your batter is used up.
- Whilst your pancakes are cooking, peel your oranges removing any large pieces of pith. Cut into chunks, place in a saucepan over a medium heat with the maple syrup and saffron. Gently simmer with the lid on for 10 minutes.
- Once your pancakes are all cooked, plate them up and serve with a spoon or two of your compote and spoonful of yoghurt.