Tag: pancakes

Vegan pancakes with lemon and sugar

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
Makes 6

200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 lemons
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!

Enjoy

Veronica x

Cranberry Maple Pecan Pancakes [vegan and gluten free]

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 Pancakes veganCranberry Pancakes vegan

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:
100g Cranberries
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

Oat Flour, Apple Pancakes

Somehow January seems to have drifted into mid-February and it’s only just now, sitting down to write, that I’ve realised. Like the onset of that really fine rain that you don’t notice until you’ve been walking for twenty minutes and suddenly realise you’re soaked through.  

Pancake day has come and gone, along with Valentine’s Day. I feel like I’ve barely had time to even think about making pancakes or how a day of forced romance and red roses makes me queazy. 

The year has just jumped into full swing as if those quiet Christmas evenings sat around the tree never happened. I’m back at work, busy as ever, back commuting up to Manchester one day a week. Trying to keep on top of making packed lunches, daily stretches and exercises, mindfulness practice and getting to bed on time. Oh and I’ve missed out one thing, watching series two of Forbrydelsen aka The Killing. I’m managing (just about) although it always seems to be bedtime that slips. So now I blame myself for having a sore throat and a sniffily nose, after all there were only so many weeks elderberry tincture and echinacea tea could hold off a cold. Turns out its five. 

On the upside it gave me the chance to use a newly learned phrase from my Thursday visits up north. I explained to my Yorkshire boyfriend that “I’m full of cold” whilst feeling pleased but snotty. It got me out of the Saturday morning food shop and I stayed at home in the warm reading my new favourite book, Quiet

Truth be told, I did actually manage to whip up some pancakes on the appropriate day. However my lack of preparation and empty cupboards meant I had to make do without my favourite vegan pancake flour, buckwheat. Instead I made Oat Flour Griddle Cakes from Thug Kitchen. They make for a hefty, satisfying American pancake, not a crepe-type lemon and sugar number. So I thought I’d share my adapted recipe on the off chance your cupboard is also lacking in stoneground buckwheat flour : )

They’re the perfect answer to pancakes when the day springs itself upon you and all you have in the cupboard are oats.

Oat-flour-pancakes Vegan-gluten-free-pancakes

Oat Flour, Apple Pancakes

125g Porridge oats
2 tbsp Ground flax seeds + 6 tbsp water
40g Porridge oats
1 1/2 tsp Baking powder
1 tbsp Coconut Sugar
1 tsp Ground cinnamon
1/4 cup Unsweetened apple sauce (or 2 small apples)
1 cup Non-dairy milk
Coconut oil for frying

For topping:
Maple syrup
Apple sauce
Ground cinnamon

  • If making the apple sauce from scratch, peel and finely dice 2 small apples and place in a small saucepan with 3-4 tbsp water. Cook on a medium heat for around 15 minutes and stir regularly, adding a little extra water if necessary until the apple has broken down and you have a good consistency. 
  • Whisk the ground flax seed and water together with a fork in a small bowl and set aside.
  • Grind 125g oats in a food processor for a few minutes until you have a fine flour.
  • Mix together the ground oats and remaining dry ingredients in a large bowl.
  • Put a large frying pan on to a high heat so you’re ready to start frying straight away.
  • Make a well in the dry ingredients and add in the flax mixture, milk and 1/4 cup of apple sauce, leaving the remaining for topping. Mix together until just combined.
  • Add 1 tsp coconut oil to the pan, then spoon in just under 1/2 cup of the batter. You should be able to fit 3 pancakes the pan at a time. Fry for a few minutes until they start to brown and then flip using a spatula and fry for another couple of minutes until brown.
  • Keep warm under a grill whilst you fry the remaining pancakes.
  • Serve straight away with maple syrup, apple sauce and a sprinkle of ground cinnamon.