This certainly isn't your average stack of pancakes! This lovely recipe comes with an apple and pear compote and a sweet dukkah and we use a more unusual variety of flour to mix things up. Of course feel free to just use whatever flour you have easy access to- we love using Doves Farm flours as they have a great variety and they are all of the highest quality. You can find these on Ocado, and probably lots of other places too! We adapted and 'veganised' this pancake recipe from one we saw by Yoni Kalfus on delicious.au.
Pancake day isn't until Tuesday but we think a stack of pancakes is best enjoyed on a lazy Sunday morning for all the family to enjoy at leisure! We've always been a fan of teff flour because we love how it's used in Ethiopian cuisine to make the most tasty flatbreads called Teff Injera. We always prefer to use different flours when we are making pancakes or any baked good and so this time we opted for a mix of teff flour and wholemeal self-raising flour. It adds a lovely depth of flavour and a nuttiness which we think makes for a much more interesting overall pancake flavour and texture! For more subtle sweet notes running through the pancake mix, mashed bananas are always a great addition. The compote and dukkah provide a beautiful accompaniment with added crunch from the nuts and some lovely moistness coming from the apples, pears and maple syrup.
There are so many wonderful vegan pancake recipes and we love experimenting all the time with different combinations of flours, nut milks and various toppings, but this is definitely a real crowd pleaser. Other pancake recipes we love include Deliciously Ella's cardamom, chia and lemon pancakes, and all of Minimalist Baker's American style pancakes are great- especially the ones with bananas, peanut butter and chocolate!
Here is our pancake recipe- we hope you'll have a chance to indulge in some pancakes this weekend or indeed on ShroveTuesday...
Teff flour pancakes with Apple & Pear Compote and Sweet Dukkah
150g wholemeal self-raising flour
50g teff flour
1/2 tsp baking powder
1/2 tsp bicarb
Pinch of salt
1 flax egg*
200ml almond milk
95g mashed banana or greek style vegan yoghurt
30-40g plant-based butter chopped at room temperature for frying
* To make the flax egg simply combine one tablespoon of ground flax seeds with 3 tbsp of water. Whisk and the let it sit for 15 minutes, covered, in the fridge before using.
For the sweet dukkah:
3 tbsp black and/or white sesame seeds
20g icing sugar
1/2 tsp cinnamon
Spiced Apple & Pear Compote:
2 pears and 2 granny smith apples, peeled and cut into 1 cm wedges
3 cardamom pods, crushed in a pestle & mortar
2 tsp ginger
1 tsp allspice
1 star anise
60 ml maple syrup
finely grated zest and juice of 1 orange
1. Preheat oven to 160°C. For the dukkah, place nuts and sesame seeds on a baking tray and roast for 10 minutes or until fragrant. Set aside to cool completely. Roughly chop, then combine in a bowl with icing sugar and cinnamon. Set aside.
2. For the apple and pear compote, combine all ingredients in a bowl. Transfer to a baking dish and bake for 25 minutes or until fruit is tender and syrup is bubbling.
3.To make the pancakes, sift all dry ingredients into a large bowl. In a separate bowl, place the flax egg, mashed banana (or yoghurt) and almond milk, and whisk to combine. Add the egg mixture to the flour mixture and stir until a smooth batter forms. Set aside for 5 minutes to rest.
4. Heat 10g butter in a small non-stick frypan over medium heat. In batches, add 1/3 cupfuls (80ml) batter to pan, leaving space for them to spread, and cook for 2 minutes each side or until golden and small bubbles appear on the surface. Repeat with remaining butter and batter.
5.Divide pancakes among plates and top with compote and a dollop of vegan yoghurt. Sprinkle with sweet dukkah to serve.
Don't forget to tag us @Dovebrook_kitchen on instagram whenever you try one of our recipes, or when you're sitting down to enjoy a Dovebrook meal or when you are unpacking your box and we'll send you a free gift!
PS We shall soon be adding a Japanese style savoury pancake to the Dovebrook range- Okonomiyaki, to be enjoyed for breakfast or anytime of the day really! It's unusual to see something like this in England and we think it's devilishly delicious. Here is a sneak preview of one of the testers we had a couple of weeks back when our head chef was perfecting the recipe!