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Easy Vegan Pancake Recipe

No pancake day would be complete without a vegan pancake recipe post. This has to be one of the best days of the year because it is acceptable to have pancakes for breakfast, lunch or dinner. So, I guess we’d better make the most of it this week! When I’m in the mood for something a little special for brunch I opt for these pancakes.  I almost always have all the ingredients in, and it’s a nice opportunity to get creative with the toppings.

Vegan pancakes are actually surprisingly easy to make and there are lots of different ways of making them.  This particular recipe tends to be my default, as the pancakes are filling and a great treat to have at the weekend. You may have noticed that I’m always looking for ways to add extra nutrients to my meals. It’s a great philosophy, so get in the routine of asking yourself – ‘How can I add more nutrients to this meal?’. There is almost always something else you can sprinkle on, add in, or have on the side to boost the nutritional value and tastiness.

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Easy Vegan Pancake Recipe
Easy Vegan Pancake Recipe - Picture 1
Course Breakfast
Servings
4 medium pancakes
Ingredients
Course Breakfast
Servings
4 medium pancakes
Ingredients
Easy Vegan Pancake Recipe - Picture 1
Instructions
  1. Firstly, mix the flax (or chia) in a bowl with the 3 tbsp water and leave to sit for 3-5 minutes. The seeds will swell up and the mixture will get thicker.
  2. Meanwhile, put the baking powder, salt, baobab and baking powder into a bowl and mix together. NB If you don't have any baobab then you can substitute in 1/2 tbsp of extra flour and 1/2 tbsp of cacao powder.
  3. Put the banana, vanilla essence, milk, almond butter and sweetener of choice into a blender. Add the flax mixture and blend until smooth.
  4. Add the wet mixture to the bowl of dry ingredients and combine until there are no lumps.
  5. On a medium heat, melt 1/2 tsp of coconut oil in a large non-stick pan. When the pan is piping hot pour 1 ladle's worth of batter into the pan and spread out evenly into a nice smooth circle. Be speedy doing this as these pancakes do cook quickly.
  6. The pancakes should go golden brown after about 1 minute and be ready to flip over for 1 minute on the other side. Repeat this until the batter is finished. This makes 4 medium sized pancakes.
  7. You can get creative with your toppings. Coconut flakes, berries, slices apple, maple syrup, almond butter, lemon juice, a sprinkle of cinnamon, cacao nibs, goji berries ... there are so many delicious options!
Recipe Notes

I hope you enjoy this recipe as much as I do. Everyone needs a great pancake recipe up their sleeve, and this one is worth bookmarking.

Bon appetit,

Ruth

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Easy Vegan Courgetti Bolognese

This easy vegan courgetti bolognese recipe is tasty and quick to make, the ideal dish to throw together if you are tight for time but still want a comforting meal. Even a complete cooking novice will ace this one – simple and satisfying.  If you’re looking to get more organised, this recipe is great to make in batches so you have some meals ready for the week ahead.  This is one of my favourite ‘stand-by’ recipes, as almost all corner shops and supermarkets will have the ingredients.

I tend to use the frozen Linda McCartney’s mince, however there are lots more options now with other brands such as Fry’s and supermarket own-brands introducing Vegan Mince too. You will find it in the veggie frozen section in most supermarkets.  The best thing is that if you aren’t able to find vegan mince in the local shop, you can use a tin of lentils instead.

Easy Vegan Courgetti Bolognese

 

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Easy Vegan Courgetti Bolognese
This courgette bolognese recipe is simple and tasty, great to throw together if you have friends over for dinner last minute. If you aren't able to find vegan mince you can use lentils instead.
Easy Vegan Courgetti Bolognese
Course Main Dish
Cuisine Italian
Prep Time 10
Cook Time 20
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10
Cook Time 20
Servings
Ingredients
Easy Vegan Courgetti Bolognese
Instructions
  1. In a large frying pan, melt the coconut oil over a medium heat. Add the onion, garlic and red pepper. Fry on a medium heat and when they start to soften, add the chopped mushrooms and herbs.
  2. As the mushrooms start to brown, add the frozen mince and fry for 4-5 minutes, stirring frequently. If the mixture sticks add a splash of water. If you have some to hand, add 2 tbsp refried beans.
  3. Add the tomato purée and tinned tomatoes, stir well and simmer for 10 minutes over a low/medium heat - (If you are using the lentils then drain them, rinse in a colander and add to the pan). 
  4. Serve on the bed of raw courgetti (the hot sauce will warm it up, or if preferred sauté gently for a few minutes) and sprinkle with grated dairy-free cheese (Violife Prosociano is good) or nutritional yeast flakes and chopped olives.
Recipe Notes

*If you are wondering why I specified an organic pepper and tomatoes check out the Environmental Working Group’s Dirty Dozen for a list of the fruit and vegetables that contain the most pesticides.  I try to buy these ingredients organic whenever possible.

I like to throw in frozen peas or sweetcorn sometimes to add some extra flavour - if you'd like to do this too then add these with the chopped tomatos and tomato puree.

If you fancy doubling  the ingredients to make a bigger batch, the leftovers are safe to freeze.

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