5 Alternative Recipes For Pancake Day

1. VEGAN PANCAKES by Caroline Hire (BBC Good Food)

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Two reasons I cannot get enough of this recipe.
One: the taste. These are the pancakes from my childhood. I can’t tell they are vegan (AND gluten-free!!), they just taste like pancake day did when I was 6 years old.
Two: the simplicity. There are 3 ingredients in this pancake batter. THREE. Gluten-free flour (I used Doves from our shop), egg replacer (I used Orgran from our shop) and hemp mylk (guess where I got that from…?). Making this the easiest batter ever. All you need to do is schlop it together 20 mins before you want to fry them so everything can schmooze together before cooking.

First time round I followed topping instructions like a good student and topped with orange segments - Blood Orange, mind, seen as we’ve had these gorgeous ones in the shop - and sprinkled with Xylitol for sweetness without the blood-sugar-spike.

Second time - yes, they are THAT good,- I made a Blood Orange Syrup with Xylitol and a little zantham gum to thicken it - an idea I took from Urban Cowgirl’s recipe for Simple Syrup.

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BLOOD ORANGE SYRUP

what
1 cup Xylitol
1 cup Water
1/4 tsp Zantham Gum
juice + zest of 3 blood oranges

how
Place all ingredients in a pan and whisk to stir in the zantham gum as much as possible.
Heat whilst whisking or stirring, until the liquid is boiling.
Let it boil for 30 - 45 seconds then turn off the heat.
Let cool.

The Blood Orange syrup on it’s own is delicious, but if you can be bothered to jazz it up then layer the stack with goji berries, slices of orange, crystallised ginger and shelled hemp seeds.


2. MORINGANANA PANCAKES by The Wellness Roots

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Award for best dressed has to go to this stack by Aga from The Wellness Roots. Not just a pretty face, these pancakes pack a nutritional punch. Aga combined her wisdom as a Naturopathic Nutritionist with her passion for delicious sweet treats to make these Moringa, Buckwheat and Banana beauties!

Ingredients
250 ml hemp milk
1 banana
90 g buckwheat flour
3 TBS moringa powder
2 TBS pea protein powder (optional)
pinch of salt
1 tsp vanilla extract
1 tsp baking powder
zest of lemon 
3 TBS maple syrup (optional)

Method
1. Place all dry ingredient in a bowl, mix well.
2. Place all wet ingredients with banana in another bowl, blend well.
3. Mix both together.
4. Heat coconut oil on a large frying pan and pour a little batter to create small pancakes. Fry on both side for about 2 minutes or until golden brown.

 Layered up with blueberries, sliced banana and drizzled with raw agave syrup.

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3. PROBIOTIC OAT PANCAKES by Kellie’s Food To Glow

Because we love any excuse to try a new experimental pancake idea or a well-loved old favourite, we thought we’d share 5 recipes for you to attempt on PANCAKE DAY.

The first one comes from Food To Glow’s revelationary recipe for PROBIOTIC PANCAKES. Recently we’ve been sharing our Gut Health findings on social media, so this one really drew us in. Luckily, it more than lives up to expectations. Tastes amazing, tummy feels great after. Win.

Kellie's recipe uses milk kefir (or water kefir to make it vegan) which can be bought in our shop if you aren't yet a kefir mama at home - more on making your own soon! My only tweak was to first whizz the oats in the blender because I only had the jumbo variety and was worried they would not a hold-together-pancake make.

The recipe includes a topping of homemade cherry compote, but if like me you're a fan of the savoury breakfast, then you should try Kellie's suggestion of adding turmeric and black pepper to the pancake mix, then topping with kale, a fried egg, hemp + nigella seeds.

I hoped mine would be orange because of the turmeric...but apparently this accidental pink is the result of the bicarbonate of soda in the recipe - some mercurial mischief that meant I was even happier with the resulting pink hue.

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4. KIMCHI PANCAKES by Kathy’s Vegan Kitchen

Another recipe using Probiotics is this Korean inspired, incredibly more-ish pancake from Kathy’s Vegan Kitchen. Our manager Caz made these on her day off and reports back that they are WELL FIT. I’m sold, making these this weekend…

Kimchi is the main ingredient, and homemade is ideal. BUT! If you don’t have some fermenting in the corner of your kitchen then pop down to us and pick up some of Loving Food’s superb organic kimchi from the fridge.

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5. WILD GARLIC PANCAKES

My contribution; a winging-it experiemental take on my trusty basic batter recipe. Vegan + gluten-free, these pancakes make a welcome addition to your savoury breakfast repetoire. This batter can be made the night before and stored in a sealed container in the fridge for up to 3 days. When you’re ready to eat, simply heat up the pan with some coconut oil and pour in the batter!

It’s Wild Garlic season right now…if you’re foraging remember to take just enough for yourself and leave the rest for others. We also have ethically foraged bunches for sale from Totally Wild in our shop on Thursdays.

what
large handful of wild garlic
125g gf plain flour blend
1 tso baking powder
200ml oat/almond/hemp/cashew mylk
1 chia egg (1 tbsp chia seeds mixed with 2 tbsps water)
pinch of salt
coconut oil for frying

how
Make your chia egg in a cup and leave to one side.
Mix all dry ingredients together.
Pour in the mylk and the chia egg, then whisk.
In a food processor, blitz the wild garlic, stir well into the pancake mixture.
Heat a pan with some coconut oil, so it’s really hot, then pour a little of the mixture into the pan.
Flip!

Topped with toasted pumpkin + sunflower seeds, kale (just thrown in the seed toasting pan for a couple of minutes), black onion seeds, vegan smoked gouda cheese slices from Folllow Your Heart and, my favourite tahini sauce, recipe below…

TAHINI SAUCE

what
2 tbsp tahini
1/2 tbsp agave/maple syrup
juice on 1 large/2 small lemons
1 small garlic clove, crushed OR 1 tsp garlic granules
1/2 tsp himalyan pink salt
a few tbsp warm water

how
place all ingredients in a bowl and stir or whisk vigorously until a sauce consistency happens
if needed, add more water!
keep in the fridge in a sealed container for up to 1 week



Carolyn DavisComment