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
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
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.
Penelope (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.