Start by making the sauce: Place all the ingredients in a microwavable bowl.
Microwave all the ingredients for 3-5 minutes and then set aside to cool.
Heat again just before serving the pancakes.
For the pancakes: mix together the sugar, melted coconut oil and apricot jam and set aside.Sift the dry ingredients together and then gradually add this to the wet mixture.
Lastly, whisk together the milk, baking soda and the vinegar, add this to the batter and leave to curdle for a few minutes.
Heat up a skillet on medium heat and add one tsp of coconut oil to melt. Dollop 2 heaped tbsp of the batter for each pancake, fry each pancake 2-3 minutes on each side.
Serve hot with honey roasted quinces whipped coconut cream and the caramel sauce.
Honey bakes quinces
Preheat oven to 175 degrees Celsius.
Lay the quinces on a parchment paper lined baking tray and drizzle with the honey or maple syrup and cinnamon.
Bake the quinces for 10 to 15 minutes at 175 degrees Celsius until caramelized.
Whipped coconut cream
Pour the refrigerated coconut cream into a cooled bowl.Whip up until stiff peaks form and place back in the fridge until serving time.
For serving layer the honey baked quinces, cooled coconut cream and add the caramel sauce on top of the pancakes.
Note: If you don’t have quinces, you can easily substitute Granny Smith apples or pears.
Recipe shared with permission from Mariza – Life in the South blog. Dishes that are a mixture of cultural influences and that have been tweaked especially for the Chef at home.
Find her on Instagram for more vegan comfort food recipe ideas.
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