I woke up this Sunday morning and thought, I’m gonna make pancakes.
A while ago on Pancake Tuesday, myself and a friend were talking about how pancakes really aren’t that nice. They’re most often tasteless, not filling or satisfying and don’t give you any energy. As I vegan, I’ve only had pancakes once in the past few years, at a vegan restaurant in Prague, and they were just as I remembered the dairy and egg version to be: bland.
What I made this morning definitely wasn’t your regular pancake.
I sifted through a few recipes for vegan pancakes on the internet and on a few blogs, but didn’t find any that fit my mood or pantry stock. So I went about my own creations and hit home first time round, measurements and all! The ingredients are all super healthy, full of actual nutrients which the generic pancake on restaurant menus and Rachel Allen recipes just doesn’t serve up. Of course it’s vegan and everything-nasty-free also!
To make this delicious Sunday breakfast stack of prettiness:
~4 tbsp Spelt Flour
~2 tbsp Coconut Flour
~2 tsp Baking Power
~1 Banana (frozen and slightly thawed)
~2 tbsp Walnuts
~Cinnamon (just a scattering)
~1 tbsp Lemon Juice
~1 cup Almond Milk (or any nut/coconut milk)
~1 bowl Berries
~Agave Syrup
This batch makes about 6 pancakes. The first three I tried were a bit of a flop as the pan was useless; tried them on another and they turned out perfectly! Though I would probably have eaten the other three as well if it had worked. Next time.
The berry coulis is an absolute must! Its so easy too, just blitz them and then heat in a pan. The more the better. I used half a punnet each of blueberries and raspberries here.
One of the main tricks here is the frozen banana, blended in the processor until smooth and creamy. It gives the batter a bit of thickness and replaces egg as a binder. Also, mixing the lemon juice with the almond milk makes it frothy. Otherwise, everyone knows the deal, dry mixture plus liquid and a few tablespoons onto a heated pan! Drizzle with a bit of coconut oil or sunflower butter so it doesn’t stick.
The walnuts give it great crunch and make the pancakes filling. Layer with the berry coulis and top with agave syrup. I was so surprised that I wasn’t still hungry after this! Success. These are a must try for everyone!
Aoibheann Schwartz Photography 