Basic Vegan Pancake Recipe
There are certain things in life which I am extremely passionate about, and anyone who knows me can probably roll these off their tongue in no time. They range from self-love to smoothies but I think the most commonly recognised (and the most important) is the wonder that are vegan pancakes.
I must admit when I first became vegan I was dreading the absence of pancakes, my most loved breakfast food, but after experimenting for a few days with a variety of ingredients and a bunch of recipes I have finally perfected them. These pancakes are perfect for a lazy weekend morning, or a mid-week pick me up as they contain only a handful of ingredients that you can whisk together and enjoy in no time at all.
These pancakes are light and fluffy yet also crispy on the edges with caramelised chunks of banana throughout. You can fry them using 1tbsp coconut oil for a healthier option or even vegetable oil for a crispier edge. You could sub the spelt flour for buckwheat flour or oat flour however results may vary as I have personally not tried using those, and alternatively sub the flax egg for a chia seed egg. If you don't like/are allergic to almond milk you can also use soya milk, rice milk or coconut milk to give another hint of flavour. This recipe is flexible and I recommended you use it as a base recipe that you can easily change up depending on your dietary requirements or preferences. The most important thing is to ENJOY !!!
Yields 4-5 pancakes
Ingredients;
75g spelt flour
1 tsp baking powder
1 flax egg (1tbsp flax seed with 3tbsp water
1 banana
120ml almond milk
1 tsp vanilla extract
1 tbsp of coconut oil / vegetable oil for frying
1. Prepare your flax egg by mixing 1tbsp of flax seed with 3tbsp of water in a small bowl, let this set in the fridge as you continue to prepare the rest of the pancake mixture
2. In a small bowl whisk together the spelt flour and baking powder, making sure they are both evenly mixed
3. In another bowl mash the banana with a fork until it doesn't contain any large lumps, then pour in the almond milk along with the flax egg and vanilla extract and whisk until smooth.
4. Pour the dry ingredients into the wet ingredients and whisk together until a thick, smooth batter is formed. If the batter is too thick, you can add 1-2tbsp more of almond milk however without a thick batter the pancakes will not hold together well.
5. Melt the coconut oil or warm the vegetable oil in a frying pan over a medium heat. Then fry the pancakes for a few minutes per side until golden brown and crispy.
Alternations;
For chocolate chip pancakes, drop the vegan chocolate chips into the batter once in the frying pan as to make sure they don't stick to the pan. For blueberry pancakes, sprinkle them onto the batter once in the frying pan, I've found that frozen blueberries work best however make sure you sprinkle them into the batter once in the pan as opposed to mixing them into the batter before otherwise they will bleed through once frying.
Alternations;
For chocolate chip pancakes, drop the vegan chocolate chips into the batter once in the frying pan as to make sure they don't stick to the pan. For blueberry pancakes, sprinkle them onto the batter once in the frying pan, I've found that frozen blueberries work best however make sure you sprinkle them into the batter once in the pan as opposed to mixing them into the batter before otherwise they will bleed through once frying.
Toppings
Today I decided to top mine with an organic vegan chocolate spread, banana coins, some granola and a tbsp or so of golden syrup and it was honestly one of the best combinations I have ever tried. However there is no limit to the amount and variety of toppings you can use including fruit, peanut butter, raw sauces or syrups, vegan ice cream, just whatever takes your fancy really.
Take care my friends, keep your soul happy !!
- Sophie :)
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