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Vegan Pancakes - 3 ways

Pancakes are such a treat, aren't they?! Soft, fluffy and so morish. But forget all about your plain ol' lemon and sugar topping, today we're kicking things up a notch with our ultimate vegan stacks!

Yes, vegan! But, don't panic, you don't need to be a masterchef or have a cupboard full of crazy ingredients to make these, they all use the same basic recipe, you'll just need to add a few different extras to each recipe to finish off!

CARROT PAN-CAKES

These pancakes are perfect for those who have a sweet tooth, the spices really give it that carrot cake taste and the sweet glaze is the perfect finishing touch.

Get together

. 1 cup plain flour
. 2 tbsp. organic sugar
. 1 tbsp. bicarb of soda
. 1/2 tsp salt
.1 tsp ground cinnamon
. 1 tsp ground nutmeg
. 1/2 tsp ground ginger
. 1 cup shredded carrot (grated doesn't give the same texture)
. 1 cup non-dairy milk (we like coconut best)
. 1 tbsp. apple cider vinegar
. 1 tsp vanilla essence
. Icing sugar glaze
. Handful roughly chopped walnuts.

To make them

- In a bowl add the flour, sugar, bicarb of soda, salt and spices, and stir to combine.
-
In a seperate bowl, add your milk, apple cider vinegar and vanilla, and stir to combine - this will create a buttermilk of sorts to give your pancakes that fluffy texture.
-
Pour the liquid mixture into the dry mixture and whisk until smooth.
- Add in the carrot and combine
-
Let batter rest for 5 minutes.
- Meanwhile heat a non stick pan over medium heat and add a little oil.
- Once the pan is hot you can pour 2 lots of batter onto it, when the top of the pancake begins to bubble flip it over and cook until golden. You should have enough batter to do this twice.

- Now pop a pancake onto your plate and drizzle over some of your icing sugar glaze, followed by another pancake, and some more icing sugar glaze, repeating until your stack is as high as desired.
- Finish the pancakes off with a final drizzle of glaze and your chopped walnuts
- Enjoy warm!

 

DEATH BY CHOCOLATE PANCAKES

The name says it all! If you're a chocolate lover then look no further, bursting with chocolately goodness this is the stack for you!

Get together

. 1 cup plain flour
. 2 tbsp. organic sugar
. 1 tbsp. bicarb of soda
. 1/2 tsp salt
. 1 tbsp. cacao powder
. 1 cup non-dairy milk (we like coconut best)
. 1 tbsp. apple cider vinegar
. 1 tsp vanilla essence
. 1 pot alpro chocolarte dessert
. Vegan honeycomb pieces
. cacao nibs

To make them

- In a bowl add the flour, sugar, bicarb of soda, salt and cacao powder, and stir to combine.
-
In a seperate bowl, add your milk, apple cider vinegar, and vanilla, and stir to combine.
-
Pour the liquid mixture into the dry mixture and whisk until smooth.
-
Let batter rest for 5 minutes.
- Meanwhile heat a non stick pan over medium heat and add a little oil.
- once the pan is hot you can pour 2 lots of batter onto it, when the top of the pancake begins to bubble flip it over and cook until golden. You should have enough batter to do this twice.

- Now pop a pancake onto your plate and spread on some of your Alpro dessert, followed by another pancake, and some more dessert, repeating until your stack is as high as desired!
- Finish the pancakes off with a final dollop of dessert and your chopped honeycomb pieces as well as a small sprinkle of cacao nibs.
- Enjoy warm!

PEACH & RASPBERRY SUPRISE PANCAKES

Fresh and fruity with a coconutty surprise, these pancakes are an instant hit!

Get together 

 . 1 cup plain flour
.2 tbsp. organic sugar
. 1 tbsp. bicarb of soda
. 1/2 tsp salt
. 1 cup non-dairy milk (we like coconut best)
. 1 tbsp. apple cider vinegar
. 1 tsp vanilla essence
. Coconut cream (use the cream from the top of a can of coconut milk - be sure its chilled before use)
. Icing sugar
. Tinned peach slices
. Handul fresh raspberries

- In a bowl add the flour, sugar, bicarb of soda and salt and stir to combine.
-
In a seperate bowl, add your milk, apple cider vinegar, and vanilla, and stir to combine.
-
Pour the liquid mixture into the dry mixture and whisk until smooth.
-
Let batter rest for 5 minutes.
- Meanwhile heat a non stick pan over medium heat and add a little oil.
- once the pan is hot you can pour 2 lots of batter onto it, when the top of the pancake begins to bubble flip it over and cook until golden. You should have enough batter to do this twice.

- To make your coconut whip simply whisk your coconut cream, adding in a little icing sugar at a time for sweetness, until it becomes thick.

- Now pop a pancake onto your plate and spread on some of your whip, followed by another pancake, and some more whip, repeating untul your stack is as high as desired!
- Finish the pancakes off with a final dollop of whip and your fruits!
- Enjoy warm!

We hope you have a flippin' great pancake day - how will you top yours?!


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