Tag Archives: Vegan pancakes

Top 5 Vegan Pancake Recipes

Shrove Tuesday (‘Pancake Day’) is arriving early this year. It’s actually next Tuesday…. February 9th! And if you’re new to veganism, or just fancy trying something a little different, I have my top five vegan pancake recipes to share with you. They’re super easy to make and use basic pantry staples that you’re bound to have on hand. Since they’re vegan, they’re suitable for anyone with dairy or egg allergies. They can also be made gluten free.

So let’s kick off with my number one favourite pancake for Shrove Tuesday – the Vegan Crêpe

1. Vegan Crêpe-Style Pancakes

A huge fan of crêpes, Lil’ L declared that he loves this vegan version as much as he loves the crêpes he eats in France. Endorsements don’t come much bigger than that!

Vegan Crepe-Style Pancakes

And, if you’d like a gluten-free version of this crêpe, check out this recipe. Continue reading

7 Comments

Filed under Breakfast & Elevenses, Healthy Snacking

Gluten-Free Vegan Crepe-Style Pancakes

Every year, I wish Pancake Day could be extended into a week-long celebration. One day is just not enough to give the humble pancake the attention it really deserves

So, this year, I decided to take the matter into my own hands and declared this week to be ‘Pancake Week’ in our house. There’s at least one other family member that’s extremely happy about this 😉

Fancy joining us?

For last year’s Pancake Day, I posted our recipe for easy Vegan Crepes. I absolutely adore these crepes, and I was so delighted to hear they were a hit with others too.

Vegan Crepes with Lemon and Sugar

This year, I decided to go one step further and challenge myself to make a pancake that was not only egg-free and dairy-free, but also gluten-free. And if that wasn’t enough, I specifically wanted to make a crepe-style pancake – one that’s super thin and easy to fold. Oh, and it also had to taste as good (if not better) than ‘regular’ crepes.

I do like a challenge!

Gluten Free Vegan Crepe

This week, I think I cracked it.

The texture of many GF pancakes I’ve tried before has been very different to ‘regular’ pancakes; they’ve been drier, spongier or split when I’ve tried to fold them. This version though, is none of these. The texture is very similar to wheat and egg pancakes; it’s light and very pliable so you can easily add your fillings and fold or roll.

Gluten Free Vegan Crepes

Lil’ L is the pancake connoisseur in our house and he’s declared this gluten-free vegan crepe to not only be “delicious” but just as good as any crepe he’s ever tasted (even rivaling authentic French crepes!) It can’t get much better than that can it?

Lil' L eating crepes Summer 2013

 

Products Used in this Recipe (UK Stockists)
Tesco Golden Linseed (to save money, I grind my own seeds in a coffee grinder, but pre-ground / milled flaxseed is widely available too).
Alpro or Tesco UHT Soya Milk
Doves Farm Gluten Free Plain White Flour
Clarks Pure Canadian Maple Syrup
Steenbergs Organic Fairtrade Vanilla Extract

And here comes my favourite part of food photography… the tucking in shot :p

Gluten Free Vegan Crepes

Happy Pancake Week everyone! xx

10 Comments

Filed under Breakfast & Elevenses, Desserts, Healthy Snacking, Treats & Sweets

Fresh Vegan Magazine & Day Radley’s Banana Notella Pancakes (Vegan and Gluten-Free!)

Fresh Vegan is a digital food magazine for the UK and Europe. Launched in Winter 2013, the magazine will appeal to anyone interested in plant-based eating, whether they be omnivores, vegetarians, vegans or the health conscious.

Fresh Vegan Spring 2014 Magazine Cover 300

The magazine’s 100+ pages are jam-packed with features, interviews and recipes from chefs, restaurant owners, street food vendors, food writers, authors, bloggers and food producers from all over the UK and Europe.

Oz from Sultan's Delight at Street Diner

Here’s the lovely Oz from Sultan’s Delight in Brighton (one of the contributors in the Spring issue)

The magazine also has great features on where to eat, sleep and shop for vegan goodies in locations around Europe and the UK. In the Spring issue, the spotlight was on beautiful Cornwall, Prague and Germany.

Prague

LoVeg vegan restaurant in the stunning old city of Prague

Alongside the features, the contributors share one or more of their favourite recipes. One recipe in the Spring issue that caught my eye was Day Radley’s Banana Notella Pancakes, which happen to be both vegan and gluten-free! I’ve had success with gluten-free American-style pancakes before (my favourite is this Blackstrap Ginger Cookie Pancake), but I’ve never tried a crêpe-style (ie. folding) gluten-free pancake before. Since Lil’ L is such a ‘pancake monster’, I knew this would be a great recipe to share with the family.

The pancake was filled with home-made vegan nutella. While I’ve made lots of versions of dairy-free nutella in the past (using both raw and roasted nuts), I’d never made one the same way at Day. I was intrigued to give it a try!

Healthy Vegan Nutella

And the verdict? Both the pancakes and the ‘notella’ were a big hit with the family! The banana pancake had a nice texture and flavour, and while much thicker than a classic crêpe, I was still able to fold it. I trialled the pancakes using Doves gluten-free plain white and brown bread flours, and both worked.

Vegan & Gluten Free Banana Nutella Pancake

The ‘notella’ was really yummy! Day recommends using a blender but I knew my blender wouldn’t be up to the job, so I used the food processor instead. I did need to add more water to achieve a smooth, spreadable consistency and I also added some vanilla extract, but that was just down to personal taste.

The ‘notella’ is also scrumptious served on warm toast

Here’s Day’s lovely recipes (with my notes and ‘tweaks’ in brackets)

Healthy Vegan Nutella

SPECIAL OFFER: Fresh Vegan is offering Bit of the Good Stuff readers the chance to download the Spring 2014 issue in PDF format for just £1.95 (usual price £3.95). Click here to purchase. Offers end Sunday 25th May 2014.

And keep a look out for the Summer issue of Fresh Vegan. You must just spot a familiar face in there 😉

Have a wonderful weekend everyone! xx

10 Comments

Filed under Breakfast & Elevenses, Healthy Snacking, Reviews, Treats & Sweets

Vegan Crepe-style Pancakes

I’ve posted a few pancakes recipes on the blog, including some of our all-time favourites like Apple Cinnamon, Banana, and Blueberry pancakes. However, I’ve never got round to posting our favourite crepe recipe. It’s high time that I put this right, especially as it’s Shrove Tuesday tomorrow!

Vegan Crepes with Lemon and Sugar

It’s a common misconception that eggs are an essential ingredient in pancakes. I’ve been making eggless pancakes for years, and I’ve not had one pancake fail yet! If anything, I find the vegan crepes are more robust than the traditional ones. I’m one of those people that’s utterly rubbish at flipping pancakes, so I much prefer a slightly more robust batter that can easily be flipped over with a slotted turner.

These crepes are delicious served as a dessert or treat. The traditional way to serve them is with lemon and sugar.  You could use ‘regular’ (cane) sugar, but my all-time favourite is coconut sugar. It has the most beautiful, caramel-like flavour which works so well in crepes. As an added bonus, unlike cane sugar, it’s low GI and nutrient-rich. It contains B vitamins, potassium, magnesium, zinc and iron!

Vegan Crepes

Lil’ L loves to serve his crepes with a drizzle of Sweet Freedom Choc Shot. We tried Choc Shot for the first time last month when it arrived in our subscription box from The Vegan Kind, and it’s been a huge hit with the family! While it tastes totally decadent, I was pleased to find that contains only natural ingredients, is free of cane sugar and low GI

These crepes are also delicious served for breakfast. My all-time favourite filling is a sprinkling of chopped walnuts, ground golden linseed, finely sliced fresh banana, and a drizzle of home-made chocolate sauce or Choc Shot. It feels like such a “treat breakfast”, but it’s super healthy too!

Happy Pancake Day everyone! xx

Do you celebrate Shrove Tuesday (fondly referred to as ‘Pancake Day’)? If so, what’s your favourite toppings? For me, just for this day, it has to be the traditional lemon and sugar! 😛

 

20 Comments

Filed under Breakfast & Elevenses, Desserts, Healthy Snacking, Treats & Sweets

WIAW – I’ll bring the Humous (fat free) & Strawberry Frozen Yoghurt (dairy free) with recipes :)

It’s Wednesday!

It’s WIAW party time!

Hi everyone! I hope you’re having a great week so far!

Before I show you some yummy eats from yesterday, I’d like to begin by saying a huge THANK YOU to all my wonderful subscribers, readers, FB friends and Twitter followers. You guys are giving me so much support right now and I really appreciate it! I love reading all your comments too, so do keep them coming 🙂


Spooky Snacks and Healthy Halloween Treats

For anyone that’s unfamiliar with WIAW, let me briefly explain what it is. ‘What I Ate Wednesday’ is a virtual foodie party hosted by the lovely Jenn over at Peas and Crayons. Once a week, we record a day’s worth of eats, blog about it, then share our links on Jenn’s site. WIAW not only helps us to keep track of our own eating habits, but we also get oodles of inspiration from all the photos and recipes that are linked up each Wednesday. Literally hundreds of foodie bloggers now join in every week. It’s immense!

So here’s my entry for this week’s WIAW…

Breakfast
Apple Cinnamon pancakes left over from Sunday, which we warmed up in the microwave then topped with chopped pecans, walnuts, ground linseed and a drizzled of agave syrup. Totally delish! The recipe can be found here.

Lunch
For lunch, I devoured this plate of vine ripened tomatoes, red pepper, courgette (zucchini) and carrot, along with a large portion of home-made humous … hummus … houmous? I have no idea which way to spell it these days!

Houmous is one of Lil’ L’s all-time favourite foods. However, since the shop-bought stuff has such a short use-by date (and with our new year’s resolution of zero food waste) I now always make my own. It’s so easy and quick. It literally takes a couple of minutes. If I ever have any spare or left over, I freeze it. See, no waste 😉

Every individual has their own preference when it comes to the flavour and consistency of humous. For Lil’ L, it mustn’t be ‘too oily’, ‘too garlicky’ or ‘too lemony’. For him, the best hummus ever is served at the Adventure Cafe in Bath.  For months, I’ve been playing around with the quantities, trying to get it ‘just right’. In the summer holidays, after yet another attempt, he dipped his cucumber stick into the humous, then uttered the words that I’ve been longing to hear…. “this is as good as the Adventure Cafe humous”. Yay!!! Success at last!

And do you know what else I love about this humous? It doesn’t contain oil, which means it has far less calories in it. More importantly, this means that I can devour huge quantities and not feel guilty about it. Happy days! 🙂

Here’s the recipe…

For Lil’ L’s and M’s packed lunch today, they took the Mexican black bean soup and corn bread left over from last night’s dinner. This was totally lush too! Recipe coming soon!

After School Snack
Lil’ L and I had a large chocolate banana energy smoothie. Recipe here!

I’m seriously addicted to these, as is Rachel!

Dinner
Since the weather’s still mild here, I’m not ready for stews yet. However, it is the perfect time of year for crumbles. I adore both savoury and sweet crumbles. For dinner, I made what I’m currently calling ‘Veggie Patch Crumble’ because it included veggies that I imagine I would be pulling up from the allotment right now… if I had one 😉  It included parsnip, carrot, cabbage, sweet potato, garlic and onions.

I’ll write up the recipe and post it on Friday. Lil’ L absolutely loves it and devoured a whole plate full. Hopefully the yummy crumble topping and sweet flavoured veggies will entice other children to love it too 🙂

Dessert
Due to the crazy weather we’ve experienced this year, most of my attempts at veggie and fruit growing have been a disaster…

Last year we had a gazillion plums.

Plumdiddlyumptious 2011

This year, we didn’t have a single plum on the tree.

Last year we had box loads of huge cooking apples.

Apples galore in 2011

This year, we have apples but they are tiny and pretty sad looking. We had only 3 apples on the eating apple tree 🙁

Remember the cob nuts from last year?


We haven’t managed to collect any this year. There may have been a few on the trees but the squirrels have had them (and fair play to them!)

On the plus side though, our two little strawberry plants have been amazing! We’ve had more strawberries this year than ever before. The plants are still producing fruit, though I doubt whether they’ll ripen up now.

Strawberries 2012

Luckily, I had a batch of strawberries in the freezer, which I used yesterday to make some instant frozen strawberry yoghurt. This has been one of our favourite summer desserts and now that I’ve got the food processor, it’s been a breeze to make. You simply throw the frozen strawberries and yoghurt into the processor and press the button. A couple of minutes later, you have soft whip.

It was too dark last night to take a photo, so here’s one from last time we made it.

We drizzled on some home-made strawberry sauce and, last night, we also sprinkled some home-made granola on top. It was totally scrumptious!

I was wondering whether this was a summer only dessert, but two new frozen yoghurt eateries have just opened in Bath, so I’m guessing not. I must check out whether they do a dairy-free version. If not, I’m happy to carry on making my own. It’s so simple. Here’s the recipe:

So that’s me done for another WIAW! Time to head over to Jenn’s and get inspired!

Enjoy the rest of your week everyone xx

Have you had any success growing fruit & veg this year? If so, I’d love to hear about it.

What have been your greatest successes? Have you been left with any surplus? If so, you know where I am 😉

14 Comments

Filed under Baking & Desserts, Breakfast & Elevenses, Dinners, Growing Fruit & Veggies