One of the main things I worried about when I went vegan this January (with support from a campaign called Veganuary – terrible name, great cause) is that I will miss out; miss out on Christmas’s favourite pigs in blankets, miss out on Cadbury eggs at Easter, miss out on pancakes on Shrove Tuesday.
Right now I love being vegan (all this food I wasn’t bothered to try before! All those new cafes I didn’t check out!), and I found out that just because you’ve chosen a cruelty-free, environmental-friendly diet, it doesn’t mean you have to torture yourself and give up your favourite food. You only need a little bit of creativity (and cooking skills, which I still lack, as my friends can confirm, having tried to feed them with cauliflower alfredo-style pasta, which was basically mashed cauliflower. Sorry guys.)
Nonetheless, as we’ve just had this wonderful holiday which is Pancake Day, I am sharing with you a few vegan recipes I found online – so if you didn’t get it right on Tuesday, or didn’t get a chance to have pancakes – you can still have a go! I hope to help my fellow vegans, vegetarian and veg-curious. So excited to try them out!
1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 tablespoons baking powder
½ teaspoon salt
1 ¼ cups water
1 tablespoon oil
Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the centre of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
1⁄3 cup flour (whichever kind you prefer)
1⁄3 tablespoon sugar
2⁄3 tablespoon baking powder
1⁄16 teaspoon salt
1⁄3 cup soya milk
2⁄3 tablespoon vegetable oil
Set a stove element with a pan to medium heat.
Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
Add the soy milk and vegetable oil to your mixture. Mix until smooth.
Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
Flip carefully when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
¾ cup organic whole wheat flour
¾ cup organic all-purpose flour
1½ tablespoons ground flax seeds
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups light coconut milk
2 tablespoons plus ¼ cup 100 percent pure maple syrup
3 teaspoons plus 1½ teaspoons vanilla extract
3 large bananas, peeled and sliced
2 teaspoons extra virgin olive oil
Organic olive oil cooking spray
Place a large, flat-bottomed skillet on the stove top and adjust the heat to medium-low.
Add the whole wheat flour, all-purpose flour, flax, baking powder, baking soda, and salt to a large mixing bowl. Stir until well combined. Add the coconut milk, 2 tablespoons maple syrup, and 3 teaspoons vanilla extract. Whisk just until batter is smooth and well combined.
Test to see if the pan is hot by splashing a few drops of water into the pan. The water will sizzle if the pan is ready. Spray the pan thoroughly with organic olive oil cooking spray.
Use a ⅓ cup measuring cup to scoop the batter and pour onto pan. Leave a couple of inches of space between pancakes in order to have room to flip.
Cook until edges of pancakes are firm and bubbles have formed in the center of the pancakes, about 3-5 minutes. Flip with a spatula, pancakes should be golden in color. Cook until second side is also golden, about 2-4 minutes more. Continue cooking pancakes in batches, adding a new layer of olive oil spray before each new batch.
Meanwhile, as pancakes are cooking, heat 2 teaspoons olive oil in a small sauté pan over low heat. Add bananas, ¼ cup maple syrup, and 1½ teaspoons vanilla extract. Cook, stirring often, until bananas are softened and syrup begins to simmer, about 5 minutes. Top pancakes with spoonfuls of the bananas and syrup, and serve warm.
1 tablespoon ground flaxseed
1 tablespoon coconut oil
250 ml unsweetened organic soya milk , or almond milk
1 teaspoon cider vinegar
125 g wholemeal flour
1 teaspoon golden caster sugar
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 pinch of sea salt
50 g blueberries, plus extra to serve
organic soya yoghurt, to serve
maple syrup, to serve
Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly.
Combine the soya or almond milk and cider vinegar. Add the melted coconut oil, then 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 blueberries, then set aside.
Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (one ladleful is enough for one pancake), then add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.
Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. 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 and extra blueberries, if you like.
Out of those four delicious recipes, which one will you try?
by student blogger, Martyna Nowak