Need a mid-week dessert that won't completely derail your good intentions? Check out these delicious chia see puddings. This also works as a super delicious brekkie, packed with fibre, protein and omega 3s while being low in calories and fat! We never liked the texture of chia seed pudding until we came up with this recipe. The rice milk and banana give it a nice sweetness and the oats give it a bit more fibre and a change of texture.
Preheat oven to 180 degrees.
Drain and chop small the jackfruit.
Whisk all the Hoisin marinade ingredients together in a medium size bowl, add ¾ of the mixture to the jackfruit and mix well, ensuring all the jackfruit is coated in the marinade. Set aside and marinate for 30 minutes or longer if you can.
Add all the batter ingredients to a blender and blend for 30 seconds until smooth, set aside for 2-3 minutes to allow the flax to thicken.
Add the marinade mixture to a baking tray and spread out into an even single layer, this will allow the edges to get crispy. Bake for 20 minutes.
While the marinated jackfruit is baking, prepare the cucumber and scallions, cut the cucumber into 10 cm long thin strips and cut the scallion into thin slices cut diagonally, do the same with the chilli, removing the seeds if you prefer it less hot.
To make pancakes, heat a medium non stick pan on a high heat, when hot add enough batter to make a 15cm pancake (roughly 40-50ml of batter) reduce the heat to medium, allow the pancake to cook for about 1 minute, then using a rubber spatula, carefully turn it over and cook for a further minute, continue to cook all pancakes in batches until all the batter is used. Keep the pancakes hot in foil while you do this.
Now it is time to build our delicious Vegan Hoisin Duck pancakes, add a tsp of the remaining hoisin sauce to each pancake and around 2-3 tbsp of jackfruit, add 3-4 strips of cucumber to each pancake, sprinkle with some scallions and chilli and sesame seeds, wrap and enjoy!