I love pancakes, and I LOVE LOVE LOVE pancake day. These vegan pancakes are so easy to make and you definitely don’t need any eggs to make them! Just make sure you’ve got your favourite plantbased milk and flour in the cupboard and you’re all set to get flipping!
When I was growing up we pretty much saved our pancake eating to once a year. If you follow me on Instagram you’ll see that pancakes are more of a weekly thing in my house now, I tend to mix the toppings up a bit depending what I’ve got in the house. But sometimes you can’t beat a traditional crepe style, doused in lemon and sugar. If you’re looking for more of an american style thick pancake recipe then this, this or this might be up your street. I’ve got your pancake needs covered this year don’t you worry!
Pancakes with lemon and sugar
200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 tbsp caster sugar
- In a large mixing bowl, add the flour and milk and whisk using a balloon whisk until you’ve got a smooth batter.
- Add the salt and vanilla extract and stir through. Leave to sit for thirty minutes but only if you’ve got time.
- Meanwhile, heat your frying pan on a medium heat and melt a little (not all) of the margarine.
- When the pan is hot, ladle the batter into the pan and cook for a few minutes, flip the pancake to cook the other side. Add a little extra margarine before each pancake.
- Serve with plenty of lemon juice and caster sugar.
Or you could even melt some dark chocolate, and serve with coconut yoghurt. Or cook some apples and sprinkle with cinnamon. The list is pretty much endless when it comes to pancakes!
Pretty much everyday I get hungry around 11am, depending on what I’ve had for breakfast. I always need some kind of mid-morning snack that’s going to keep me going until lunchtime and this banana and chocolate bread has currently won me over in the snackosphere.
I’ve not been shy on the chocolate chunks, if something is going to have chocolate in the title then I’m going to want to get a massive hit of chocolateyness, and this doesn’t disappoint. I even took a little jar of nut butter into work and smothered it on a slice – I was winning in life at that point. Later in the day I definitely wasn’t. It turned out I’d not put the lid back on that blommin’ jar properly and got home to discover I was half a jar down and one tote bag was totally ruined. I would definitely put this catastrophe into a middle class problem type meme.
Banana and Chocolate Bread
3 ripe bananas
1tbsp maple syrup
1 flax egg (1 tbsp flax seed, 3 tbsp water mixed together)
2 tbsp vegetable oil
1 tspn vanilla extract
100ml plant based milk
200g spelt flour
50g self-raising flour
1 tspn baking powder
1/2 tspn bicarbonate of soda
125g dark chocolate
- Pre-heat the oven to 180C, grease and line an 2lb loaf tin (mediumish size).
- In a glass, mix together the flax seed and water and set aside for a few minutes.
- Meanwhile, in a large mixing bowl, mash up the bananas. Add all the wet ingredients – maple syrup, vegetable oil, vanilla extract, plant milk and the flax seed egg. Stir together.
- Add the flours, baking powder, bicarbonate of soda and stir until all mixed together.
- Chop the chocolate – I like mine quite chunky so don’t over chop, stir into the mixture.
- Pour the mixture into the loaf tin, and pop in the oven for 45 – 50 minutes until a skewer comes out clean when you insert it.
- Remove from the tin and leave to cool on a wire rack. I like to cut a slice and eat it whilst it is still warm, after all that’s when the chocolate is at its best!
If there is one thing we’ve learnt from this….screw those lids on people!
I’ve got the February blues and I feel grumpy. I’m in desperate need of Spring, but it’s grey, cold and miserable, and the promise of warmer days seem still too distant for my liking. This carrot and swede soup definitely brings a little sunshine to my bowl, so until Spring finally springs I’ll be staring into this bowl of goodness.
Carrot and Swede Soup with Smoky Pumpkin Seed Croutons
Makes 4 servings
For the soup:
1 tspn coconut oil
2 garlic cloves
4 medium carrots
1/2 medium swede
1 litre of vegetable stock
1 tspn smoked paprika
1/2 tspn cinnamon
A handful of fresh coriander
For the pumpkin seeds:
25g pumpkin seeds
1 tspn smoked paprika
A pinch of dried chilli flakes
Salt and pepper
- In a large saucepan melt the coconut oil.
- Finely chop the onions and add to the pan and cook for a few minutes until they’ve softened.
- Peel the garlic cloves and finely chop and add to the pan.
- Peel and dice the carrots and swede and add to the pan along with the vegetable stock.
- Bring to the boil and simmer for thirty minutes on a low heat.
- Add the paprika and cinnamon and stir through.
- Remove from the heat, and using a stick blender blitz until the soup is smooth.
For the pumpkin seed croutons:
- Line a baking tray with some greaseproof paper, spread the pumpkin seeds across the tray.
- Sprinkle the seeds with the smoked paprika, chilli flakes, pinch of salt and pepper and make sure they’re coated well.
- Toast in the oven for five to ten minutes until they start splitting and puffing up.
- Sprinkle on top of the soup and serve with the fresh coriander and a little more smoked paprika.
I’ve definitely become a breakfast convert. Don’t get me wrong, I never skipped it, I can’t miss meals….I mean, food, hello!! I just wasn’t ever that adventurous. Back in the day, I used to just eat very sugary cereal or a couple of slices of toast and jam. Pretty standard, pretty dull. Don’t get me wrong, I sometimes do just eat toast and jam, and have a pretty standard weekday breakfast of porridge, dang good porridge, but at the weekend I try to create a delicious more complex breakfast, after all it’s the most important meal of the day, right?
I used to really enjoy eggs for breakfast, so if you’re new to veganism or looking for alternative and are missing that eggy texture to go with your breakfast then you really need to try tofu scramble. Tofu is pretty bland on it’s own but once you’ve added some spices you’ve got yourself a flavoursome dish.
Tofu scramble with cavolo nero
1 block of firm tofu
4 stalks of cavolo nero
1 tbps coconut oil
1 small onion
1 tspn turmeric
1/2 tspn cumin
A pinch of ground coriander
A pinch of dried chilli flakes
Salt and pepper
- Empty the tofu out of the pack and drain any liquid. Pop the tofu block on a plate, and place another plate and a heavy object on top of it and leave for half an hour to drain any excess liquid.
- Melt the coconut oil on a medium heat in a frying pan.
- Finely chop the onion and add to the frying pan, fry for five minutes until softened.
- Add the tofu and using a wooden spoon gently break it up.
- Add the turmeric, cumin, coriander and chilli flakes and stir into the tofu.
- De-stalk the cavolo nero and finely chop, add to the tofu.
- Leave to cook for ten minutes, stirring occasionally so it doesn’t stick to the pan.
- Season with salt and pepper.
I’m having a miso revelation. I love the stuff and this miso noodle soup is not only super quick to make but also really tasty, and it’s really good for your tummy too.
Miso is from Japan and is made from fermented soybeans, sounds a bit weird, but honestly it’s good. Fermented foods are a great natural probiotic. I’ve been doing a bit more reading into how to look after my gut and keep it happy, making sure I’m getting plenty of probiotics into my system, and eating more fermented foods is where I’m heading.
Miso noodle soup with fried tofu
For the tofu:
1/2 block of firm tofu
1 tspn coconut oil
2 tbsp tamiri (soy sauce)
For the soup:
800 ml vegetable stock (I used vegan boullion)
2 garlic cloves (sliced)
1 red pepper (sliced)
1 carrot (sliced)
1/2 white cabbage (shredded)
2 bundles of rice noodles
2 tspn miso paste
1 tbsp tamari (soy sauce)
1 tbsp sesame seeds
- First, drain the liquid off the tofu, using a sieve. Pop the tofu block on a plate and then pop another plate on top and leave for half an hour, with a heavy object of some sort on top.
- Once the liquid has drained, slice half the tofu into centimetre slices. Keep the other half in a container in the fridge and use for another dish.
- In a frying pan, melt the coconut oil and add the sliced tofu and sprinkle the tamari on the tofu, keep it on quite a high heat and it’ll start to crisp up, turning over every now and then.
- Meanwhile, heat the vegetable stock on a medium heat, add the carrot, pepper, garlic and cabbage and bring to the boil.
- Once boiling, bring to a simmer and cook for five minutes, add the miso paste, tamari and rice noodles.
- Cook as per your rice noodle instructions.
- Once cooked, serve in bowls.
- Top with the tofu and a sprinkle of sesame seeds.
Happy 2017! I’ve been trying to perfect my granola game for a while now, and I think I’ve done it! This Earl Grey Granola is super tasty and also low in sugar, shop bought granolas definitely aren’t. Make a batch at the weekend and you’ll be sorted for the week. Sprinkle it on top of your porridge, or cook some apples and dollop some coconut yoghurt on top – breakfast game changer!
1 cup oats
1 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 tspn cinnamon
1/2 cup hazelnuts
1/2 cup pecans
1 earl grey tea bag
1/4 cup of water
2 tbsp maple syrup
2 tspn nut butter (I used cashew)
1 tbsp coconut oil
- Mix the oats, coconut, pumpkin and sunflower seeds in a large mixing bowl along with the cinnamon.
- In a food processor, add the hazelnuts and pecans and blitz for a couple of seconds until roughly chopped or just use a sharp knife!
- Add the nuts to the oat mix and stir through.
- In a small saucepan, add the teabag, water, nut butter, maple syrup and coconut oil.
- Melt on a medium heat and then add to the oat mixture and mix thoroughly.
- On a lined baking tray pour the mixture and spread out evenly.
- Bake in the oven for 25 minutes at 180C.
- Once cooked, leave to cool and then store in an airtight container.
Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. 😉
Cranberry Maple Pecan Pancakes
Makes 4-6 pancakes
For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil
For the topping:
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water
- In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
- In a frying pan, melt the coconut oil on a medium heat.
- Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
- Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
- Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
- Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.
Perfect for Christmas morning! x
Is it me or is Christmas getting earlier each year? Don’t get me wrong, I LOVE Christmas, but just not in November. I’m about to contradict myself majorly because this loaf cake is PERFECT for Christmas, and technically we’re not quite in December territory yet…my bad!
I’m not a massive fan of dense fruit cakes, although I’ve got a great Christmas cake recipe if that’s what you’re looking for, but I think this is perfect if you’re looking for a lighter alternative! This recipe is pretty low in sugar, just using dates, a little maple syrup and a tad of caster sugar for your orange drizzle. That’s right, it’s got an orange drizzle running through it to make it super (apologies for using this word) moist!
Cranberry and Orange Loaf
100g rice flour
100g buckwheat flour
50g spelt flour
150g fresh cranberries
Zest of two oranges
1 tsp xantham gum
1 tsp baking powder
125ml vegetable oil
300ml oat milk
2 tbsp maple syrup
50g caster sugar
Juice of two oranges
- Grease a 2lb loaf tin with margarine or oil
- Pre-heat the oven to 180C
- In a large mixing bowl, add the flours along with the xantham gum and baking powder
- Add the fresh cranberries and coat in the flour, along with the zest of the oranges
- Finely chop the dates and stir through. Gradually add the vegetable oil, oat milk and maple syrup and mix thoroughly until everything is mixed together
- Pour the mixture into the loaf tin and spread evenly
- Bake in the oven for 30 minutes, until a skewer comes out clean
- Pierce with a skewer all over
- In a bowl mix the caster sugar with the juice of the oranges, pour over the cake and leave to cool in the tin
- Once cooled, store in an air tight container
I love this time of year – the lighter evenings and the sunnier days. Yes, spring has sprung and I for one am glad! Despite the sunnier days I still haven’t turned my back on some warming foods, after all there is still a chill in the air. In fact, I was on a run the other day and all the weather was thrown at me during those three and a half hours (Yep – that’s my longest run for the marathon done). I came home and was frozen, soup was the only thing that warmed me through.
We’re still in the hungry gap right now so whilst spring is bringing lots of fresh new greens, we’re still relying on the last of winter’s crops until new season produce is ready. But there are still some parsnips and apples knocking around and they happen to make the tastiest soup I’ve ever made. Yes, a bold claim indeed, but seriously this is a winning combination. And the coconut yoghurt makes this soooo good. You could always swap this with some canned coconut milk if you’ve not got any to hand. I bought it in our local health food shop.
Apple and Parsnip Soup
2 sticks of celery
1 litre vegetable stock
1 tsp ground cinnamon
1 tsp ground cumin
3 tbsp coconut yoghurt
salt and pepper
1 tbsp olive oil
- In a large pan heat the olive oil on a medium heat
- Chop the onion and soften in the pan for 3-4 minutes
- Peel and chop the apples and parsnips and add to the pan along with the chopped celery
- Add the vegetable stock and bring to the boil, simmer for 30 minutes
- When the vegetables have softened add the cumin and cinnamon. Blend using a stick blender until all smooth
- Stir through the coconut yoghurt and season with salt and pepper
It’s so nearly almost kind of Spring that it’s just mean! Tuesday was insanely warm and sunny, it was the kind of early Spring day that makes you remember how awesome warm weather and sunshine is! Remember those days of leaving the house without a coat and wearing sunglasses!
So whilst we await the full bloom and warmth of Spring, here’s a yummy, sunny citrus carrot loaf to keep us going. Good old carrots are always in season and you really can’t beat a good carrot cake! There’s plenty of delicious citrus fruits to be found at the markets from sunny Spain and when combined with carrot cake, add a delicious zesty note. Be sure to hunt out organic oranges and lemons otherwise you’ll be zesting in nasty wax likely to be made from shellac, yuk!
Citrus Carrot Loaf
1 tbsp ground flax seed + 3 tbsp water
125g ground almonds
100g spelt flour
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 1/2 tsp baking powder
40g coconut sugar
2 medium carrots, grated (approx. 110g)
60ml coconut oil, melted
Zest of 1 organic orange
Zest of 1/2 an unwaxed organic lemon
- Pre-heat the oven to 180C and grease a loaf tin with coconut oil.
- Whisk the ground flax and water together in a cup and set aside.
- Place all the dry ingredients together in a large mixing bowl and stir together.
- Place the grated carrot in a separate small bowl, add the melted coconut oil and the flax mixture which should have formed a gelatinous consistency. Mix together and add into the dry ingredients, stirring together until just combined.
- Pour into the loaf tin and top with a few thin slices of lemon and orange.
- Bake for 40-50 minutes until a skewer or knife inserted into the centre of the cake comes out clean.
Enjoy! Amy x