For the natural food colouring
For the pancakes
155g Amisa Pancake Mix
175ml plant-based milk (we used oat milk!)
125g plant-based yoghurt
Knob of plant-based butter, for cooking
Dusting of icing sugar, to serve
For the berry compote
150g frozen mixed berries
1½ tbsp icing sugar, plus extra for dusting
½ tsp vanilla bean paste
½ orange, zested and juiced
Heart-shaped frying pan (alternatively, you can create circular pancakes and cut them into heart shapes once cooked)
- First, make the natural food colouring. In a small saucepan, combine the raspberries and water, and bring to a gentle boil. Simmer for about 5 minutes, then set aside to let cool. Strain the liquid through a fine-mesh sieve, then return the liquid to the saucepan and simmer until reduced.
- While this is simmering, make the berry compote. Tip all the compote ingredients into a small saucepan and bring to the boil. Reduce to a simmer and cook for 8-10 mins, stirring occasionally, until the sauce is syrupy but the berries are still holding their shape. Set aside.
- Add the pancake mix to a mixing bowl with the yoghurt and milk, and whisk to combine. Add the natural pink food colouring into the mix and stir through.
- Add a cube of vegan butter to the heart-shaped frying pan and place over a medium-high heat. Pour the pancake mix into the frying pan and cook for 1-2 mins until bubbles appear in the batter. Flip, and then cook for a further 1-2 mins until risen and fluffy. Repeat with the remaining mixture.
- If using a normal frying pan, cut the pancakes into hearts using a heart-shaped cookie cutter or a knife. Stack the pancakes on a plate, drizzle with the compote and dust with icing sugar to serve. The perfect gluten free treat to share with a loved one on Valentine’s Day, Pancake Day or any day!