In a large bowl, mix together all the ingredients for the batter until no lumps or pockets of flour remain.
Preheat a large, non-stick frying pan on a medium heat and add a knob of dairy-free butter.
Add all the compote ingredients to a small saucepan and allow to gently bubble until the fruit begins to soften.
Using 60ml (4 tbsp) of batter per pancake, fry in the pan until golden on both sides, in batches, until all the mixture is used. Keep warm on a paper lined plate until ready to serve.
Pile the pancakes onto plates, and top with yogurt, berry compote, fresh mint and a little lime zest.
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