Yumi’s Choc Hommus Pancakes (vegan)

 Endless Possibilities with Yumi’s Traditional Middle Eastern Hommus

Makes 4 pancakes



75g wholemeal flour
75g plain flour
2 tbsp cocoa powder
2 tbsp brown sugar
1 tbsp baking powder
Pinch of sea salt
250ml unsweetened almond milk
2 tbsp Yumi’s Traditional Middle Eastern Hommus
1 tbsp apple cider vinegar
1 tsp vanilla bean paste
Store-bought berry compote, icing sugar and crushed vegan meringue, to serve
Grapeseed oil, to fry 


  1. Combine flour, cocoa powder, sugar, baking powder and sea salt in a large bowl.  Whisk well to combine.
  2. In a jug combine almond milk, hommus, vinegar and vanilla bean paste.  Whisk to combine.
  3. Make a well in the centre of the flour mixture and pour in the liquids, stirring with a spatula until just combined.  Allow to sit while you prepare the pan.
  4. Heat 1 tsp oil in a small frypan over medium heat.  Wait until the pan just starts to lightly smoke (this forms a seal which makes your pancake batter not stick) then spoon a ladle of the batter into the hot pan, reduce heat to low and cook 1-2 mins until bubbles appear on the surface.  Flip and cook for a further 1 min until golden.  Repeat to make 3 more pancakes.
  5. Serve pancakes topped with a generous dusting of icing sugar, warmed berry compote and crushed vegan meringues.
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