Fluffy Vegan Pancakes with Variations

These are incredible - so fluffy and great for a special vegan breakfast or if you have run out of eggs (….or milk). They freeze well and are pretty good popped in the toaster the next day too. 


If you don’t have plant milk blend 2 tbsp nut butter (PB, cashew, almond, tahini…etc.) with 2 cup water until smooth or 1 cup coconut cream and 1 cup water

​If you don't have lemon juice use 2 Tbsp Apple Cider Vinegar 
​

The baking powder is the key ingredient to make these pancakes fluffy so give the jar a big shake to make sure all the active ingredients are evenly distributed. 

Recipe: Fluffy Vegan Pancakes

Ingredients 


2 cups white spelt flour (or regular flour, or half and half) 
4 tbsp coconut sugar 
1.5 tbsp baking powder (give the jar a shake first) 
3/4 tsp salt
2 cup of plant milk 
1 tbsp apple cider vinegar 
1 tbsp lemon juice 
1 tsp vanilla extract 
coconut oil for frying 

1. In a medium bowl mix plant milk and apple cider vinegar + lemon juice and leave for 10 minutes (don’t worry if it looks curdled) 
2. Place dry ingredients in a large bowl and mix gently with a whisk
3. After 10 minutes add vanilla to plant milk/vinegar mixture
4. Slowly fold wet ingredients into dry being careful not to over mix
5. Let batter sit 10 minutes while you clean up and heat flat fry pan on medium heat
6. Lightly oil pan and pour on small amounts of batter (about 1/4 cup) 
7. When bubbles appear on surface flip the pancake and cook another minute or so util golden underneath 
8. Serve with maple syrup, coconut cream and….flowers. xx

Variations…..


Reishi + Chocolate 


Increase coconut sugar to 4 tbsp and add 1 tsp (or more) Reishi Mushroom and 1 tbsp cocoa powder. Just before cakes start bubbling top with a few dark chocolate chips before flipping. Serve with coconut ice cream and reishi chocolate sauce (melt 100g dark chocolate, 1/2 tsp reishi, 1/4 tsp salt with 1/2 cup coconut cream in a double boiler til smooth) 


Blueberry + Lemon pancakes 


Just before you are ready to cook batter add 1 cup frozen blueberries, zest of 1 lemon and 1/2 tsp butterlfy pea powder dissolved in 1 tsp boiling water. Fry in a little coconut oil and serve with coconut yoghurt, maple syrup, more blueberries, lemon juice and lemon zest.


‘Fruit Toast’ pancakes 


To the dry ingredients add 1 tsp cinnamon, 1/2 tsp mixed spice, 1/4 tsp ground black pepper, zest 1 orange and 1/2 cup sultanas. Fry in a little coconut oil and serve spread with butter and a pinch of salt 

'Golden Milk' Turmeric Pancakes 

To the dry ingredients add 1 tsp turmeric, 1/4 tsp ground black pepper, 1/4 tsp ground ginger and 1/4 tsp cinnamon. Fry in a little coconut oil an serve with lots of maple syrup, coconut cream a drizzle of tahini and a twist of black pepper. 


Vegan Corn Fritters 


Reduce coconut sugar to 1 tsp,  leave out vanilla and increase salt to 1 tsp. Just before frying add 1 and a half cups of corn kernels (frozen or drained canned is fine but don't used creamed corn), 1 diced red pepper, 2 diced spring onions and 1 clove minced garlic. Shallow fry in coconut oil til golden. Serve with unsweetened coconut yoghurt, sweet chilli sauce, sauerkraut, smashed avo and plant bacon


Kimchi (or sauerkraut) Pancakes 


Replace 1 cup of the plant milk with kimchi/kraut juice, leave out sugar and vanilla and before frying fold in 1cup drained kimchi/kraut. shallow fry in coconut oil til golden. Serve with unsweetened coconut yoghurt and fresh greens.

Enjoy! 

​xoxo