Blueberry Pancakes

Every good day begins with pancakes.

yummy



yummy yummy

yummy yummy yummy

yummy yummy yummy yummy

The blueberries bled through the pancakes. Purpilicious (and burpilicious).

So much so, it looked rather murderous.

Yummy yummy in my tummy.

Recipe from Vegan With A Vengeance

Sauce: a mixture of apple sauce, maple syrup and peanut butter.

Pecan and Banana Pancakes

Adapted from Vegan With A Vengeance

Today, I left the house in just a cardigan. Hello spring. Good to see you.

Ingredients:

{85g} plain flour

{3/4 tsp} baking powder

{3/4 tsp} bicarbonate of soda

{1/4 tsp} salt

{1/4 tsp} ground cinnamon

{3} bananas, mashed (plus an extra banana for filling)

{150ml} unsweetened soya milk

{1/2 tsp} apple cider vinegar

{1/2 tbsp} grapeseed oil 

{1/2 tsp} vanilla extract

{25g} pecan nuts

Cooking spray for the pan

Method: 

1. Mix together the soya milk and vinegar - set aside for 5 minutes 

2. In a mixing bowl, sift the plain flour. Add the baking powder, bicarbonate of soda, salt, and cinnamon.

3. In mixing bowl #2, mash up the bananas and stir with the soya milk/vinegar, oil, and vanilla extract until fairly smooth.

4. Pour the wet ingredients over the dry. Throw in the pecan nuts and fold the mixtures together until 'just mixed.'

5. Heat up a frying pan with oil spray - medium/low heat. Pour three tbsp worth of pancake batter into the pan and cook until bubbles appear on the surface and the bottom is golden-brown (1-2 minutes). Flip the pancake and cook the otherside (1-2 minutes).

6. Slip on to a plate and cover loosely with foil to keep in the heat. And make more pancakes!

7. Serve with slices of banana and LOTS of maple syrup.

These pancakes made me so happy.

Yesterday, I made Cupcake Ninja my Toated Walnut Spaghetti. I also made some amazing garlic bread to go with it, but alas, we gobbled it all up before I could get any pictures.

Cooking casualties: one very burnt and peeling forearm. One very tahini covered shirt.

Plain Pancakes

Yesterday was my two-year veganniversary (three years not eating meat!). So, to celebrate, I bought myself Vegan With A Vengeance and got my pancake apron on.

 Ingredients:

{150g} plain flour, sifted
{2 tsp} baking powder
{1/2 tsp} sea salt
{1 tsp} cinnamon
{2 tbsp} grapeseed oil
{5 tbsp} water
{300 ml} unsweetened soya milk
{1 tsp} vanilla extract

Method:

Sift and mix together the plain flour, baking powder, and cinnamon. Add salt. In a different bowl, combine all other ingredients. Pour the wet mixture over the dry, and whisk up with a fork until just combined. Go for a few flour lumps rather than overmixing.

Heat up a skillet with a little oil spray for about 2 minutes. Cook pancakes until they start to bubble and slip easily in the pan. Then flip! Don't be shy. It's 15% technique, 85% confidence. Alternatively, carefully use a spatula. Brown off both sides and serve with lashings of maple syrup.