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 PancakesIngredients 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
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
2 Comments
5/7/2018 08:38:12 pm
Who says that pancake couldn't be healthy because it's believed to be full of carbohydrates? With the recent invention now, nothing is impossible. As you can notice. There are so many things we can learn from this website. A vegan pancake was even made possible, and health concious people are so happy with this. Pancake can be eaten by those who have been very strict about their food intake. Thank you for posting its instruction on how to make it!
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5/20/2018 12:16:12 am
They're so fluffy! I wonder how you make them that way. I tried doing that but I always fail. It seems I am failing on anything that has something to do with food, diet and cooking. I have been vegetarian for years and I am trying to transition to a completely vegan diet but it seems I can't get myself to do it right. I have got more cheat days than anyone else I know and I feel so bad about it. I feel I am not making any progress. I just want a better world for farm or should we say "factory" animals and yet I always fail. I need more cooking skills and will power.
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AuthorPenelope (BDes(hons), BCA, ND, Dip. Med Herb) is a trained chef, medical herbalist, naturopath and holistic nutritionist and has recently completed her design thesis which focused primarily on methods of incorporating plants, medicine and feelings of joy into culinary products and experiences. Archives
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