Recipe: Vegan pancakes with cherry compote & chocolate drizzle

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4



1 3/4 cup flour – we suggest white spelt flour

1 3/4 cup plant based milk of your choice

1 tsp vanilla extract

2 tbsp melted coconut oil or vegan butter, plus one tsp extra

1 tbsp coconut sugar

A handful of frozen cherries

A tsp of arrowroot

A tbsp of maple syrup

100ml water

75g of Ombar Cocomylk or 72%, melted

Coconut yogurt (optional)


In a blender add the flour, milk, vanilla, oil/butter and sugar.

Blend on high speed for 30 seconds. Stop, scrape the side of the blender and blend again for 30 seconds.

Transfer the batter into a bowl.  If you don't have a blender, feel free to combine all the ingredients into a large mixing bowl using a whisk to avoid lumps.

Heat a lightly oiled crepe pan over medium/high heat. Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.

Brown on both sides about 1-2 minutes on each sides and serve hot with your favourite fillings.

Meanwhile, pop the cherries, maple, water and arrowroot into a saucepan on low and simmer until thickened and the cherries are soft.

Top the crepes with the warm cherry compote and lashings of melted Ombar.  Add a spoonful of yoghurt if using.