Passion Fruit Syrup Pancakes
Passion fruit is hands down one of the best fruits in mine and Dillon’s book. I love a little tartness with my fruit, therefore it ticks all the boxes for me. Even if you’re not too into pancakes, try out this syrup, it’s delicious! We incorporated the tangy fruit with zesty lime and sweetness of sugar. Don’t let the sugar turn you off, it’s still Christmas right?
So for my twixmas holiday, the family and I have hired a Houseboat for the week. I couldn’t resit but utilise this gorgeous kitchen and aesthetic décor for a The Hungry Herbivores recipe. It’s a bit disorientating in someone else’s kitchen, finding that thy are lacking in vital utensils like spatulas! How else am I supposed to flip these pancakes?! Yet I managed just fine to produce a luscious recipe for you all!
Our recipe sounds fancy and exotic, but it really is a simple breakfast recipe. The passion fruit syrup with only 3 ingredients can even be knocked up a few days before if you wish! We’ve kept it basic with a simple vegan pancake recipe (since I had minimal ingredients on the boat!)
This is our first post since Christmas. Evidently we’ve been a little preoccupied with the festivities we’ve neglected taking photos and recording our xmas recipes.. Organisation isn’t either of our strong points. However, behind the scenes we’ve had our first magazine feature in Vegan Food & Living magazine, so go an pick one up and look for our Creamy Mushroom Arancini & Blueberry and Banana crumble muffins
Also, our recipes are featuring on One Green Planet! Our Festive French Toast Casserole and Thai Crab Cakes have gone down wonderfully. Check it out!
Try out the recipe and tell us what you think! We love to hear back from you guys
- 2 Passion Fruits
- ½ cup of Sugar
- Juice of 1 Lime
- ¾ cup flour
- ⅔ rolled oats
- 2 tsp baking powder
- 1½ tbsp. sugar
- ½ tsp ginger powder
- pinch of salt
- 1 cup soy milk (or any other non-dairy milk)
- 2 tbsp. coconut oil, melted
- 1 tsp vanilla extract
- Scoop out the passion fruit into the saucepan and add the rest of the syrup ingredients. Mix together.
- Over medium heat, let the syrup come to a boil, stirring frequently bring to a simmer for about 10 minutes or until it has reduced by about half.
- Set aside or refrigerate for up to 5 days
- Pre heat oven at 180C/350F/G3
- In a large bowl, stir all of the dry ingredients together.
- Stir all of the wet ingredients together (making sure the milk isn't cold, otherwise the coconut oil will solidify)
- Make a well in the flour mixture and pour in the liquid, whisking to incorporate. Set aside to thicken while you heat a frying pan with a generous amount of oil.
- Ladle on the pancake mixture in batches, flipping after a few minutes.
- Transfer onto a plate and place in your preheated oven to keep warm.
- To serve, stack your pancakes and pour over the syrup (I like my syrup warm!)
Try out the recipe and tell us what you think! We love to hear back from you guys
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