These are the perfect polenta pancakes. I love pancakes (and alliteration, apparently) and have gulped down many a pancake, but this recipe is my fave. I’ve also included my favourite toppings: berry and chia compote, salted caramel sauce and vanilla cashew cream. They are delicious separately or all piled on top so it’s time to open your personal pancake Ikea and build your own stack.
Pancakes
Ingredients
250g soya milk
Juice 1 lemon
110g polenta
110g plain flour/buckwheat flour
4 tablespoons coconut sugar/maple syrup
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 egg
Pinch of salt
Method
1. Combine the soya yoghurt and lemon juice in a jug and set aside for about ten minutes.
2. Put all the dry ingredients in a mixing bowl and stir until all lumps are gone.
3. Add the soya yoghurt mix and egg to the dry ingredients and whisk for a minute or so to get a little air into the mix.
4. Heat a frying pan and add some oil or butter. Once the pan is nice and hot pour about half a ladle of mix in. Cook for a few minutes on one side before flipping to the other.
5. Keep doing this until the mix is all gone; it should yield about 8 pancakes.
Berry and Chia Compote
Ingredients
300g frozen berries (I like raspberries and blackberries)
1 tablespoon coconut sugar/maple syrup
Splash of water
Pinch of salt
Tablespoon chia seeds
Method
1. Add the berries, coconut sugar and splash of water to a pan. Heat for about ten minutes, stirring frequently. The berries will start to break down a little.
2. Once the berries start to bubble, add in the chia seeds, turn down the heat and cook for another five minutes.
3. After five minutes, take off the heat and leave to stand.
Salted Caramel Sauce
Ingredients
3 tablespoons almond butter
150ml milk (I use oat milk)
4 tablespoons coconut sugar
2 tablespoons maple syrup
Pinch of salt
Method
1. Add all of the ingredients to a pan and heat, stirring frequently.
2. Allow to bubble for a couple of minutes, while stirring, and then take off the heat.
Vanilla Cashew Cream
Ingredients
130g cashews, soaked in cold water for about an hour (if you don’t have time, don’t worry, it will just take a little longer to blend)
100ml milk (I use oat milk)
2 teaspoons vanilla essence
3 tablespoons maple syrup
Method
Simply blitz all of the ingredients together until the cream is completely smooth.