Vegan American-Style Pancakes with Vegan Maple Ice Cream and Blueberries

For the pancake batter

• 500g flour (chickpea flour)
• 1 tbsp baking powder
• 3 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 300ml water or almond/oat milk
• 1 tsp vegetable oil

For the vegan maple ice cream

• 2 x 400g cans of coconut milk (not light)
• 175ml Maple syrup (preferably dark syrup for its robust taste)
• 2 tbsp cornflour
• Pinch of turmeric

To make the pancakes

1. In a large bowl, add the dry ingredients.
2. Slowly adding water or almond/oat milk and maple syrup, whisk together to form a thick batter.
3. Heat oil in a frying pan and add a ladle of batter mix. Leave to spread out into a thick circular shape.
4. Look for air bubbles, browning and dry edges on one side then flip to cook the other side for 1 minute.
5. Plate and serve with toppings of your choice including extra maple syrup.

To make the vegan maple ice cream

1. In a pan, mix one can of coconut milk with the Maple syrup, cornflour and turmeric.
2. Bring to a boil then add the rest of the coconut milk.
3. Keep the ice cream in a fridge for 4 hours.
4. Then, pour the mixture into your ice cream maker and process according to your ice cream maker’s instructions.
5. It should take between 15 and 20 minutes.