Tag Archives: pancakes

Sugar-free protein pancakes for one (in one bowl)

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I’ve always been pretty happy with the day I eat, but the older I get the more I’m craving food that provides me with sustained energy for longer periods. I haven’t made any broad-sweeping, absolute cuts to anything like carbs or sugar, but I’ve certainly moved away from carby snacks (even vegan-friendly ones) and more toward foods rich in fibre and vitamins. I’ve also tried to get more protein in at the beginning of the day, and have given myself a “one more veggie” rule when cooking dinner and lunch — when I think it’s good, add one more vegetable!

Anyway, there’s still room for fun things like pancakes in my life. Everyone who reads this blog knows that I love a good pancake recipe, and I really dig all sorts of different varieties, from more rustic grain-and-nut-based pancakes to fluffy, buttermilk flapjacks.

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Double-banana pancakes (no added sugar)!

If you’re wondering why I haven’t posted a smoothie recipe here lately, I’ve been kind of thinking of it in a cruelty-free version of “teach a man to fish.” We all know how smoothies work, right? Liquid (probably non-dairy milk), something creamy (banana? Sweet potato? You decide), something sweet, something healthy, maybe protein… whatever. At this point, I think posting my favourite combinations of Things to Blend Together and Pour Into a Jar and calling it an original recipe is kind of self-congratulating. You guys can figure out smoothies for yourself. I’ll tackle the important stuff.

Like pancakes!

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Kimchi and kale buckwheat pancakes

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Some people like to say that being vegan is basically just a fancy way of saying you’re a super picky eater — which is funny, because five years ago I would have never even tried kimchi. I remember looking at this jar of stuff that looked like it was half-alive, doused in salt, somewhere between a piece of vegetable and a chunk of skin.

Well, you can definitely say things have changed. Kimchi is now one of my favourite toppings on things, whether it’s burgers and sandwiches, tofu scramble or even pizza. While I find kimchi rather salty, when mixed with the right complementary tastes, kimchi is really such an interesting taste and flavour profile to me. Sometimes I just get a vibe in the middle of the day where I’m totally craving kimchi.

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Vegan 101: Your basic pancake recipe

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Pancakes were not a very frequent breakfast in my house, but when they were we’d make the biggest deal out of them. Which is funny, because my Dad usually just used boxed Aunt Jamima pancakes and our only toppings were salted butter and maple syrup (however, despite not really being a purist when it came to boxed pancakes, my Dad was kind enough to provide us with our Pepere’s own maple syrup which came from land his friends owned, as opposed to typical store-bought table syrup). (more…)


Nutty banana pancakes (gluten-free)

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This summer, while I was taking my big, emo break from Urban Garlic, one of the biggest benefits of it was that it gave me the opportunity to fail with recipes. Because I faced something of a content backlog last spring, usually the stuff seen on my site was only made days before it was posted (sometimes the day before) and was my first time even trying out the recipe. So if I screwed up, I was, well, screwed! It also put a lot of pressure on in the photography aspect, because I needed to make sure that whatever I was making was made at a time when I could photograph it in decent light.

Oh, and I had to remember to write it all down.

One of the biggest fails and my most-rushed recipe was my Shamrock Shake smoothie. I’m sorry to say, but I’ll probably never eat that again. You guys can feel free, but it was torturous. Spinach goes with a lot of things. Mint is not one of them.

The summer allowed for far more experimentation. One of the things I tried my hand at was different banana-based pancakes.

A few people have showcased banana-based pancake recipes, but they usually contain eggs. I tried a few recipes consisting of mashed bananas and arrowroot powder with flax gel,  but nothing really tasted all that great.

Enter these nutty banana pancakes. I’ve given up on an entirely grain-free pancake, but this is still a unique kind of pancake that differs somewhat from the typical fluffy, floury pancake recipe I’m used to. Which is not to say that fluffy, floury pancakes aren’t the bomb (they are). These are just nice and different.

They’re buckwheat based (you can  buy pre-made buckwheat flour or do like I did and use raw groats and simply process into a flour. It’s cheaper and only takes a few seconds, and then you can use the groats for other things),  but I decided at the last minute to sub half the buckwheat with oats (into oat flour) as well. I find buckwheat on its own can have a bit of a bitter taste, but the nice mellow, earthy taste of oats helps to even it out. Add in some nuts and, of course, a banana, and you’ve got this nice, rustic breakfast perfect for our changing weather.

We served it (as we serve most of our pancakes) with a quickly-made strawberry compote. I don’t have a recipe for that, but my partner made it the way he usually makes his fruit compotes by warming some frozen strawberries in a pan with some sugar and brandy, then mashing them. Simple and sweet!

Nutty banana pancakes, makes eight small pancakes

Ingredients

  • 1/2 cup buckwheat flour or raw buckwheat groats, processed into a fine flour
  • 1/2 cup oat flour or rolled oats, processed into a fine flour
  • 1/4 cup almonds or walnuts, ground into a coarse meal
  • 1 cup unsweetened non-dairy milk
  • One flax egg (1 tbsp flax seed meal+3 tbsp water, sat for five minutes)
  • One ripe banana
  • 2 tbsp coconut sugar (or any other sweetener of your choice)
  • 1 tbsp apple cider vinegar
  • 1 tbsp canola oil, softened virgin coconut oil or vegan butter (like Earth Balance)
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • Pinch of cinnamon
  • 1/4 cup non-dairy chocolate chips or berries (optional)

Instructions

  1. Prepare your flax egg and let sit, and prepare your buckwheat and oat flours if needed.
  2. Process your nuts into a meal. Don’t aim to have it flour-fine, a few chunks are good for texture.
  3. Pour your milk in a large bowl and add your apple cider vinegar. Let sit for five minutes to create a “buttermilk” taste.
  4. Combine your dry ingredients — oat flour, buckwheat flour, almonds, baking powder, baking soda, salt and cinnamon, and whisk in a large bowl.
  5. Add your vanilla to the milk and mash the butter/oil and banana into the bowl. When it is soft enough, add to the dry bowl. Stir to combine.
  6. Add your flax egg.
  7. Fold in your chocolate chips or berries, if using.
  8. In a non-stick pan, melt some more Earth Balance or oil and heat the pan on medium-high. Make sure the pan is well-heated before you scoop out your batter, or else they will turn into a messy nightmare. I used 1/4 cup of batter for each pancake.
  9. Serve with maple syrup (or, if you’re weird like me, peanut butter) and enjoy with a morning paper or whatever it is grown-ups are supposed to do.

“Buttermilk” pancakes with tangy blackberry compote

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Well, this post came a little bit late. Want to know why? Well, I got a little sick this week and things took a turn for the yucky. And at first, yesterday, I thought, “Hey, if I’m gonna be in bed all day, I can at least blog, right?” Yeah, turns out even staring at my computer screen and typing was exhausting. Sigh. But now that I’m at about 50% and I can eat again (seriously, not being able to eat is the WORST), I’m back to thinking food.

Pancakes are such a great go-to. I’ll never understand the Mitch Hedberg joke in which he says pancakes are “All exciting at first, then by the end, you’re sick of ’em.” Sorry, Mitch (RIP) but maybe you just haven’t been eating the right pancakes. I’ve already done a pancake recipe on this blog, but these are a little more flavourful and fluffy, and without the chocolate chips. Here’s my “buttermilk” pancake recipe, which made enough for two — but we were hella hungry.

To go along with it I included the recipe for this blackberry compote I threw together. I’ve always thought pancakes were so much bigger than syrup. I’ve always been a fan of peanut butter on my pancakes, or even bananas or jam. So now that I’m a big kid, I guess a berry compote is a step up from that, right?

Buttermilk Pancakes, makes about 6 medium pancakes

Ingredients

  • 1 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/3 cup organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp xantan gum
  • 1 pinch cinnamon
  • 1 1/3 cup non-dairy milk + 2 tsp apple cider vinegar (or lemon juice)
  • 1 tsp vanilla extract
  • 2 tbsp virgin coconut oil, melted
  • 1 flax egg (1 tbsp flax seed meal, 3 tbsp water)

Instructions

  1. Prep your flax egg in a small bowl or mug
  2. Make your “buttermilk” — pour your milk into a bowl and add the apple cider vinegar. Mix a little, then let sit for a few minutes.
  3. In a large mixing bowl, add your dry ingredients and whisk to mix.
  4. Add your wet ingredients, including the flax egg. You may have to add some extra milk if the batter doesn’t mix smoothly enough.
  5. Cook the pancakes in a nonstick skillet with just a bit of light-tasting oil on medium heat.

Tangy blackberry compote

Ingredients

  • 3/4 cup fresh or frozen blackberries
  • 3/4 cup fresh or frozen raspberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 1 dash of rum (optional — I used Sailor Jerry’s spiced rum)

Instructions

  1. Simply combine all the ingredients in a large saucepan and cook until the berries become saucy and the sugar is absorbed.

Damn, that looks good. In fact, I just might test our my digestive system and have some right now. What do you think? Am I crazy?


The ultimate vegan gluten-free pancakes

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I am definitely more of a savoury breakfast girl when it comes down to it. Give me hashbrowns, scrambles, toast and avocado, yum! But vegan pancakes are my jam — it seems even when they’re done poorly, vegan pancakes go down easy.

But trust me, these are done very, very well.

I’ve really got a handle on gluten-free cooking these days. I was really worried it wouldn’t work out well at first, but I’ve really gotten a handle on it. It’s all about learning which flours go best with which tastes, never forgetting your xantan gum and paying attention to your texture (if it doesn’t look good when you’re mixing it, it surely won’t look good in the end).

I’ve never been much of a syrup eater — I enjoy my pancakes with PB & J, or bananas! What can I say? I’m a trendsetter.

I whipped up this recipe for my cabin weekend with the Dude, but it didn’t work out so well. The batter was great, but the cabin’s cookware wasn’t the best — everything took a long time to heat up and was really, really sticky! Good thing I made a double batch, because these were just as good a few days later on the griddle at home. Yum!

Sweet-ass vegan pancakes (gluten-free!), serves 4

Ingredients

  • 2 cups sorghum flour
  • 2 cups unsweetened almond milk
  • 1/2 cup vegan chocolate chips
  • 1 tbsp tapioca or potato starch
  • 1 tbsp baking powder
  • 1 tbsp canola oil or melted coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp flaxseed meal in 6 tbsp of room-temp water, stirred in a bowl and let sit for at least 5 minutes
  • 1/4 cup organic sugar
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon (less if you’re not a fan, because you WILL taste this much)
  • 1/2 tsp xanthan gum
  • Pinch of fine-grain sea salt

Directions

  1. Combine the flax meal and water to make the “flax egg” and let sit
  2. Combine the flour, starch, baking powder, sugar, cinnamon, xanthan gum and salt in a large bowl and whisk until fully combined
  3. Combine milk, vinegar, oil and vanilla in a bowl and stir
  4. Add the liquids to the solid, stir it up, and incorporate the flax egg
  5. Fold in the chocolate chips
  6. Warm a bit of light-tasting oil over medium heat and grill ’em up!
  7. This yields about 8 medium-sized pancakes, so enough to feed a hungry small party.