Vegan, gluten free lamington pancakes with a hot fudge sauce

Chocolate and coconut are a match made in heaven. The Aussies have got it just right with their delicious treat, 'lamingtons'. Traditionally they are made of two little square layers of sponge, a layer of jam sandwiched in between, dipped in chocolate then rolled in desiccated coconut; is your mouth watering yet? I've used that winning flavour combination as inspiration for these glorious pancakes. These will make a wonderful weekend brunch or a totally delicious dessert. I hope you love them. Now, go getcho flip on! 

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Recipe by Holly Anderson

Allergy info: gluten-free, vegan, low fodmap, nut free

Pancake ingredients

1 1/4 cups plant-based milk

1 tsp apple cider vinegar

1/2 cup coconut yoghurt - I use coyo

1 tsp vanilla bean paste or extract  

2 tbsp melted coconut oil

1 tbsp maple syrup or coconut sugar 

1 1/2 cups gluten-free self-raising flour - I use doves farm

1/2 cup desiccated coconut

1 tsp baking powder

1 tsp bicarbonate of soda

pinch of salt

Hot fudge sauce ingredients

1 can full-fat coconut milk (refrigerated, use the set part only)

5 tbsp cacao powder

1 tsp vanilla bean paste or extract

pinch of fine sea salt

optional: strawberry or raspberry chia seed jam


Mix the milk and the apple cider vinegar in a bowl or jug and leave to one side for 5-10 minutes until it begins to curdle into a vegan 'buttermilk'.

Sieve all of the dry ingredients into a mixing bowl. 

In a separate bowl, mix together the coconut yoghurt, vanilla, oil and syrup/sugar along with the 'buttermilk'.

Add the wet mixture into the dry mix and fold until it is combined and lump free.

Heat a non-stick frying pan over a medium heat with a little coconut oil. Add 1/3 cup of the pancake batter to the pan. Allow it to cook on one side until bubbles start to appear on the surface, flip and cook on the other side until its lovely and golden brown. Repeat until all of the pancake batter is used up.

To make the hot fudge sauce, add all of the sauce ingredients to a pan over a medium heat and bring to the boil and stir until you're left with a luxuriously smooth, chocolatey sauce.

To serve, stack the pancakes up high, and if you like, add a layer of jam in between each pancake, or alternate pancakes, for an additional, lovely lamington flavour, then pour over the thick, rich hot fudge sauce. Top with some fresh berries and a sprinkling of coconut and enjoy.

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