Vegan pancakes with chia seeds and plum compote

When I started blogging over three years ago (I ran another blog before lealou.me), I suddenly realised how much I love Autumn! I didn’t think properly about it before, but remember creating a whole bunch of autumnal recipes for a blog post three years ago, and by the time I edited the photos and wrote about the crisp air in the morning, the colourful leaves in a clear blue sky, and the taste of all the famous Autumn produce (think apples, plums, squash, mushrooms and figs), I figured I’m a lover of Autumn.

So, this year once again I look forward to fishing out those ponchos and boots from the back of my wardrobe, taking long walks in the crystal clear air, sipping cup after cup of warming tea, and munching on all the gorgeous beauties the season has on offer.

Sadly, in London it is difficult to get your hands on the kind of plums we call “Zwetschge“ in Germany. They’re the most delicious thing – in a cake, as a compote, or simply as they are. Right now you can find them basically in every garden in my hometown, and I am pretty sure my mum is making “Zwetschgenmus“ (plum jam) right now while I am writing these lines.

If you find “Zwetschgen“, I suggest you use them for the compote below.
However, if you live in the UK like myself, also “normal“ plums will do! Actually, let me add to this: … will do amazing! The compote turns out wonderfully flavoursome, no matter which type of plums you end up using, thanks to the variety of spices added.

Make those pancakes on a gloomy morning for breakfast in bed, and I am sure you will fall for Autumn just like I did many years ago.

Love,
Lea Lou

Vegan pancakes with chia seeds and plum compote

For two servings.

For the pancakes:
150 grams wholemeal spelt flour
50 grams oats (I use porridge oats)
1 tablespoon baking powder
A pinch sea salt
3 tablespoons chia seeds, soaked in 9 tablespoons cold water
2 tablespoons maple syrup
3 tablespoons runny coconut oil
200 millilitres almond milk
3 tablespoons coconut yogurt
1 teaspoon vanilla extract
Coconut oil to bake the pancakes

For the compote:
4000 grams plums
75 mililitres water
1/2 lemon, juice only
3 tablespoons maple syrup
1/2 vanilla bean, pulp and pod
1 cinnamon stick
2 cloves
1 star anise

Method:
For the pancakes, mix the spelt with the oats, baking powder and salt in a large bowl.

Whisk together the gloopy chia seed mixture, maple syrup, coconut oil, almond milk, coconut yogurt and vanilla essence, stir well. Fold the dry ingredients into the wet ingredients, whisk. Set aside.

For the compote, wash, core and quarter the plums. Bring to a boil 75 millilitres water, plums, lemon juice, maple syrup, vanilla seeds and pod, cinnamon stick, cloves and star anise in a saucepan. Simmer for 10 minutes. Remove the vanilla bean, cinnamon stick, cloves and star anise.

In a large pan, heat a teaspoon of coconut oil. Add scoops of batter in the size of small, round pancakes. Bake pancakes from one side until golden brown, then flip pancakes and bake from the other side until done. Arrange the pancakes in a pile, and keep warm in the oven at 50° C until the remaining pancakes are done.

Arrange the pancakes with the plum compote, and serve with a pinch of cinnamon and maple syrup or icing sugar, if that’s your thing.