Want to have pudding for breakfast? Here is your solution - the ultimate rhubarb crumble pancake stack! This recipe is a vegan twist on a childhood favourite pud, with a hit of extra richness from the Cashew & Hazelnut spread.
Ingredients
- For the crumble
- 50g Oats
- 100g plain flour
- 50g coconut oil
- 1 tsp ground cinnamon
- 50g Naturya Coconut Sugar
- 25g toasted cashews
- 25g chopped hazelnuts
- For the Rhubarb Jam:
- 500g rhubarb
- 100g frozen or fresh raspberries
- 100g coconut sugar
- 1 lemon zest
- For the Pancakes:
- 125g self raising flour
- 2 tbsp (20g) coconut sugar
- 1 tsp baking powder
- 1 pinch sea salt
- 200ml plant-based milk
- 85g Cashew & Hazelnut Spread
Method
- Preheat the oven to 200c.
- First make the crumble by combining the flour & coconut oil in a bowl and rubbing together with your fingertips to create a crumbly texture.
- Stir in the coconut sugar, cinnamon and oats.
- Tip onto a baking tray lined with greaseproof paper and bake in the oven for 5-10 minutes, until the mixture starts to turn golden brown.
- Remove from the oven and allow to cool.
- Meanwhile, chop the rhubarb into 2 cm chunks and add to a small pan.
- Add 100g of the coconut sugar and the zest of one lemon.
- Cook on a low heat for minutes then add the raspberries and cook for a further 5 minutes (if using frozen raspberries, add at the beginning with the rhubarb).
- Remove from the heat and allow to cool slightly.
- Mix together the pancake ingredients to form a batter.
- Add 1/2 a teaspoon of coconut oil to a non-stick frying pan on a medium heat then add 1 ladle of pancake batter.
- Cook until bubbles start to appear on the surface and the pancake is almost fully cooked, then flip over and cook for a further minute. Repeat until all the batter has been used up.
- To assemble, top one pancake with a teaspoon of the rhubarb mixture, followed by the crumble, then a drizzle of Naturya Cashew & Hazelnut spread.
- Repeat as many times as you dare to create the ultimate rhubarb crumble pancake stack and enjoy.
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