Name: Malva pudding pancakes with honey baked quinces and caramel sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serving
Cuisine: Cuisine
Ingredients: 80 g brown sugar soft; 15 ml coconut oil; 15 ml smooth apricot jam; 340 g whole wheat or gluten free flour; 5 ml Baking powder; 2 ml salt; 200 ml milk; 15 ml apple cider vinegar; 5 ml baking soda; 50 ml coconut oil; 150 ml coconut milk or cream; 100 ml coconut sugar or maple syrup; 340 g quinces sliced and softly cooked; 80 ml honey or maple syrup; 1 tsp cinnamon ground; 1 tin coconut cream refrigerated

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Ingredients (16)

Pancakes

80 g	brown sugar — soft
15 ml	coconut oil
15 ml	smooth apricot jam
340 g	whole wheat or gluten free flour
5 ml	Baking powder
2 ml	salt
200 ml	milk
15 ml	apple cider vinegar
5 ml	baking soda

Topping

50 ml	coconut oil
150 ml	coconut milk — or cream
100 ml	coconut sugar or maple syrup
340 g	quinces — sliced and softly cooked
80 ml	honey — or maple syrup
1 tsp	cinnamon — ground
1 tin	coconut cream — refrigerated

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Method:

Start by making the sauce: Place the coconut oil, coconut milk and coconut sugar 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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