Vegan pancakes

I always thought that vegan pancakes would have something lacking from them, or maybe they wouldn’t hold together as well as ‘normal’ pancakes. These, however, taste just like your classic fluffy american pancake and are 100% vegan!

Let me know if you make these by tagging my instagram or commenting below.

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Drooling yet?

Ingredients:

  • 150g self raising flour
  • 250ml almond milk
  • 1tsp vanilla extract
  • 1/2tsp baking powder
  • 3tbsp brown sugar
  • Coconut oil
  • Mixed berries
  • Sweeter (I use fruit syrup)

Method:

Pancakes

  • Mix together the dry and wet ingredients separately
  • Pour the wet ingredients into the dry ingredients bowl and whisk to remove lumps
  • Leave for a few minutes to thicken while you make the sauce (see below)
  • Heat coconut oil in a non-stick pan
  • Ladle the mixture into the hot pan – you should be able to make 2 pancakes at once in the pan
  • Once the top surface is bubbly and starting to cook around the edges, flip the pancakes using a wide plastic spatula
  • Cook for a minute or two longer until light brown

Sauce

  • Pour the required amount of mixed berries into a saucepan and add a dash of water.
  • Heat and let simmer while you make the pancakes
  • Sweeten to tasteDSC_0834

Banana pancakes

Banana Pancakes

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PBJ pancakes (topping by @gracefitUK)

To the average human, pancakes are a treat to be enjoyed every now and again, maybe on pancake day, or as a decadent breakfast. But to us fit-freaks, a humongous pancake stack is a perfectly acceptable form of breakfast food – not to mention it looks pretty as anything, and sharing a pancake stack is a great way of making friends…. Which is why I have no friends 😉 #allforme

They key to getting a good pancake stack is to use a super non-stick pan and a lid. Using a lid allows the top of the pancake to cook, so you don’t end up with a burned pancake bottom and raw top, before trying to flip it over.

The pancake itself is only the start – the toppings are at least as important! As I someone told me on instagram this morning, anyone whose toppings don’t make up 90% of his or her breakfast is doing it wrong.

Here I outline the basic banana pancake recipe and some topping options – all guilt free of course!

Ingredients (serves 1):

  • 1 large ripe banana (or 2 small ones)
  • 2 eggs
  • 1 scoop protein of choice (optional)
  • 2 tbsp oats
  • Baking powder (optional – adds fluffiness)
  • Oil spray or coconut oil

Method:

  • Mash/blend the banana
  • Crack the egg into a jug, add the mashed banana and oats to it and mix.
  • Add the protein powder and baking powder, if using. Mix well.
  • Heat some low calorie oil spray/small about of coconut oil in a pan
  • Once the oil is hot, pour a small amount of the mixture into the pan (depending on the size of the pan, you may be able to do multiple, as they should be quite small)
  • Put the lid on the pan and wait until the underside is properly cooked (it should be golden brown – use a spatula to take a peek to make sure)
  • Once the bottom is cooked, carefully flip the pancakes using a spatula – some mixture may spill, but don’t worry!
  • The second side will take less time than the first, so don’t let it burn!
  • As each pancake comes off the pan, pace it on a plate and stack, stack, stack!
  • (Sometimes, if the topping takes a while to make, I put these in a warm oven to keep them hot)

Toppings:

  • Walden farms pancake syrup
  • Chopped nuts and dark chocolate
  • PBJ – Pb2 peanut butter powder mixed with water, with frozen berries mixed with agave and hot water to make a jam
  • Berries
  • Cinnamon

 

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PBJ pancake stack and PBPopcorn in the background

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Banana pancakes topped with Walden Farms pancake syrup