Heat the oil in a frying pan on a medium heat and cook for around 10-12 mins until very soft. Add the garlic, garlic powder, smoked paprika, cacao and seasoning to the onions and cook for a further 2-3 minutes.
Next add the vinegar and BBQ sauce, mix well and then add the drained jackfruit with 200ml water. Leave to simmer gently covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit. Right, now it’s time to prep your pancakes (jump below). Then take the lid off and cook for a further 10 minutes.
Then you’ll need to use a fork to shred up the jackfruit. Check seasoning and add another tbsp of BBQ sauce if you want it to be extra sticky, then it’s ready to serve.
Sift your dry ingredients into a large mixing bowl and mix until combined. Pour in your hemp milk a little at a time, whisking until smooth before adding more. You should be left with a smooth and silky batter, if you find yours is too thick to pour then add a little more hemp milk and mix.
Next, evenly grease your frying pan with hemp oil, and put on a medium low heat. Pour around ¼ cup of your pancake mixture into the pan for each pancake and tilt the pan to evenly spread out the mixture.
Cook for 1-2 minutes at which point your pancake should start to bubble around the edges, now it’s time to flip! Cook for a further 1-2 minutes, remove from the pan and serve with your BBQ jackfruit. Enjoy!