Vegan sweet pancakes – Makes 8 small pancakes 118 calories each
For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/
As its Pancake Day (Shrove Tuesday) tomorrow I thought I would make a ‘free from’ recipe because a number of my clients have intolerances and they miss out on some great meals. But not this time!
As well as being vegan the pancakes are also gluten free.
They make a great protein packed breakfast as well as a delicious dessert or afternoon snack, with low GI quinoa flour*. The flaxseeds also add omega 3 fatty acids. Any leftovers can be reheated for the following day or frozen for another time
When the pancakes cook they are much more delicate than other pancakes so be careful when you turn to flip them over! Dont worry if they break up they can just be pressed together and they will firm up
- 1 tablespoon ground flaxseed (linseeds)
- 1 tablespoon coconut oil
- 250 ml unsweetened soya milk, coconut or almond milk
- 1 teaspoon apple cider vinegar, white wine vinegar or lemon juice
- 125 g quinoa*/coconut/wholemeal flour
- 1 teaspoon golden caster sugar
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 pinch of sea salt
- 50 g blueberries or 1 grated apple or pear, plus extra to serve
- 1 teaspoon coconut oil
- soya yoghurt, maple syrup or agave and sesame seeds, to serve
Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken.
Melt the coconut oil in a small pan over a medium heat or microwave on high for one minute, then leave to cool slightly.
Combine the soya, coconut or almond milk and vinegar or lemon juice. Leave to for 5 minutes then add the melted coconut oil and whisk in the flaxseed mixture.
Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don’t worry if there are still a few lumps. Fold in the fruit, then set aside, until needed but at least 20 minutes.
Preheat the oven to its lowest temperature.
Heat about ½ a teaspoon of coconut oil in a large frying pan over a medium heat. Turn the heat down to low and place a ladleful of the batter in the pan (one ladleful is enough for one pancake).
Add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.
Cook for around 3 minutes, or until golden underneath and little bubbles start to appear on the surface, Use a palette knife or spatula to carefully flip them over. Cook for a further 2 minutes, or until golden. REMEMBER, these pancakes are much softer than others so flip carefully!
Place in the oven to keep warm while you make the remaining pancakes.
Serve with a dollop of soya yoghurt, a drizzle of maple syrup or agave and extra fruit. Oranges, banana, kiwi and tinned prunes all work well.
* Quinoa flour can be bought from most health food shops but it is easy to make your own for a fraction of the cost. Measure out 125g of uncooked quinoa place in a grinder (I used my ever versatile Nutribullet) and blend until it looks like a fine powder. And hey presto you have quinoa flour! You could also make wholemeal rice, millet, oat or barley flour the same way
If you would like to learn more about vegan cooking then why not come to one or more of my vegan cooking classes held in West Bridgford?