Weekends are about chillin’ with my Hubbie (I know it should be ‘y’ on the end but I think ‘ie’ is so much cuter – just like my Hubbie). We don’t really lie in anymore, maybe it’s an age thing but we don’t seem to be able to sleep any later than 9.30. Mind you we end chatting in bed until 11 sometimes!
Getting up early at the weekends has its advantages though because we can linger longer over breakfast. Sometimes we indulge in a Full English Breakfast (vegan style, of course) or a garlic mushroom baguette (delish!) but what we love more than anything is pancakes.
I can safely say I used to be the pancake queen. Before I became vegan pancakes were always on our weekend menu and I used to love nothing better than experimenting with flours, flavours and toppings. Then I had a run of bad pancake luck, which manifested itself in many pancakes becoming glued to the bottom of the frying pan. Now, I’ll admit the aforementioned pans were pretty awful and shouldn’t really have been used for such tasks but the other, more obvious thing to blame was the new vegan pancake recipes.
Not one to be defeated easily (and quite a few disasters later) I’ve finally cracked it and I’m happy to say I’m back on pancake track. Since the new year all my pancakes have been turning out pretty great (remember my vegan banana pancakes?) and my confidence is growing again – not quite where it was but I’ll get there.
This recent lot were definitely my best vegan pancakes to date. Light, fluffy, moist and really good cold smothered in peanut butter with a skim of no sugar jam – oh yeah! For the morning though I went with a great fruity combo; slithers of mango and dainty fresh blueberries – you can’t beat it. I then topped it off with a dollop of plain soy yoghurt, a sprinkling of seeds and a drizzle of maple syrup – you’ll need very little maple syrup for these, which is another bonus.
Weekend pancakes are back!
weekend vegan pancakes
3/4 cup plain white flour
1/4 cup wholewheat flour
2 tbsp baking powder
pinch sea salt
1/4 cup apple sauce
3/4 cup coconut milk (from a carton)
1 tbsp malt syrup (rice)
1 tsp vanilla extract
1 tbsp heated oil (optional) and more for the pan
Pre-heat the oven to 150 degrees celsius/300 degrees fahrenheit.
Mix together the flours, baking powder and sea salt in a large bowl.
Whisk the apple sauce, coconut milk, malt syrup and vanilla extract and set aside.
Heat the oil in a pan. Combine the wet and dry ingredients using a whisk. Add the heated oil to the mixture.
Using a pastry brush coat the whole pan in oil and ensure it is heated well before adding any batter.
Ladle or pour a small amount of batter into the centre of the pan. When bubbles appear on top, flip the pan over using a palate knife (my preference) and cook for a further minute.
Transfer the pancake to the oven and repeat. I like to do them one at a time but I find they turn out more consistent this way.
Serve with fruit, seeds, soy yoghurt, maple syrup or anything else that takes your fancy. Definitely do try one cold too!