Easy vegan pancakes with berry compote

Instructions

1. To make the compote, place the berries, lemon zest and lemon juice in a small saucepan over medium heat. Cook for about 5–10 minutes, stirring regularly. Once the berries have broken down considerably, add the sugar, vanilla and 2 tablespoons water. Bring to the boil, then reduce the heat to low and cook for another 10 minutes. Transfer the compote to a bowl to cool.
2. Meanwhile, mash the banana well in a large mixing bowl. Add the nut milk, salt, sugar and vanilla and whisk well to combine. Add the flour and gently whisk until just combined - it’s important not to over-mix the batter, so don’t worry if there are a few spots where flour is still visible.
3. Heat a large frying pan with 1 teaspoon of margarine. Once the margarine is bubbling and the pan is searing hot, spoon your pancake mixture in. How much batter you spoon in depends on how big your pan is, how many pancakes you can cook at a time and how big you like your pancakes, so just use your own judgement. The pancakes will be ready to flip once small bubbles appear in the batter. Cook on the other side for another 30–60 seconds, or until golden and cooked through. Repeat with the remaining batter.
4. Serve the pancakes warm, with the compote spooned over the top, and any other toppings of your choice.