It’s Shrove Tuesday this week and of course that means pancakes. There are very few places that ever make vegan friendly pancakes let alone gluten free and vegan. It’s been two years since I had the coffee house and I made sure there were vegan options available for our lovely customers. It’s so simple to do and there are plenty of recipes online however I want to share with you my favourite recipe and a few ideas for how you can adapt these.
These pancakes can also be given a nutritional boost with some protein powder and if you don’t want to use plain white flour, you can grind oats into a fine ‘flour’ too – it will work just as well.
I have been using Pur Ya soya protein powder – I get it from BetterBodies Falkirk – in fact I’ve been frequenting this shop a fair bit recently but that’s a different story for a different day – check out the website: http://www.betterbodiesfalkirk.co.uk/ and give Rene a shout if you want to know anything about vegan protein supplements.
Now back to pancakes:
Basic Ingredients (makes about five or six reasonably sized pancakes)
- 1/2 cup of plain flour (oat flour, gluten free flour – it all works)
- 1 tsp baking powder (the secret ingredient to ensure they’re light and fluffy)
- 1/2 cup of plant milk of your choice
- 1 tbsp. agave or maple syrup
That’s it – seriously! It’s that easy…
Simply mix the ingredients with a whisk and then make your pancakes. You can half the quantity of increase it – depending on how many pancakes you want to make.
Now the fun bit – a few ideas for you for alternatives:
Peach Melba – add five chopped frozen raspberries to the mixture and fold in before cooking. Add 1/2 tsp raspberry flavouring or vanilla to the mixture. Serve with fresh peaches, raspberries and soy natural yoghurt.
Blueberry Hill – my tribute to Fats Domino, add 1 tsp lemon oil, a handful of blueberries (chopped or whole), I drizzled mine with Waldens Farms blueberry syrup, which I get from Better Bodies in Falkirk (see link above)
Chocolate orange – add 1 tbsp. of cocoa powder, an extra 1 tbsp. of plant milk, 1 tsp orange oil/essence – serve with orange segments and drizzle with sweet freedom chocolate sauce
Carrot cake – grate half a carrot for the mixture above, add 1 tsp cinnamon, 1 tsp ginger, 1 tbsp. extra plant milk
Peanut butter and banana – add 1 tbsp. of PB2 (peanut butter powder) or you can add real peanut butter to the mixture, slice your bananas and griddle so slightly warm, serve on the pancakes with a drizzle of agave or maple syrup
Protein power – add 1 tbsp. of your plant based protein powder, 1 tbsp. extra of plant milk and some vanilla essence
Bakewell tart – add 1 tbsp. ground almonds, 1 tsp almond oil, 1 tbsp. extra of plant milk, serve with a raspberry puree or jam, flaked almonds and natural soy yoghurt and dust with icing sugar
Try using a flavoured plant milk to change the taste or a sparkling water would work too. Please share your variations with me – remember you can tag me in your creations on Instagram – http://www.instagram.com/bakingbikerchic or share on Facebook and Twitter too