BYÂ AINE CARLIN
Weekends at our house usually involve pancakes. I couldn’t possibly contemplate making a batch during the week – I have enough trouble getting some oatmeal into me before invariably running for the train. Besides, pancakes, in my opinion, should be a treat and there’s nothing I look forward to more on a lazy Sunday than a small stack of fluffy pancakes – especially when paired with anything fruity.
Maple syrup is, of course, the classic accompaniment to pancakes and while I do love a good glug of this most delicious of pourable sugars, it’s much too expensive to be a regular inclusion on our shopping list.
Therefore, sauce improvisation has become second nature. It’s much cheaper, a smidgen healthier, and equally yummy.
And even though the weekends allow me more time to endlessly potter in my sanctuary (the kitchen!), I tend to keep prep and cook time to an absolute minimum, which is why whipping up a load of these babies mid-week wouldn’t necessarily be an impossibility.
Although I won’t be sharing this information with my husband lest I get requests for them on Monday morning!
Adapted from Post Punk Kitchen’s Puffy Pillow Pancake recipe
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
2 tbsp sugar
1 tsp salt
1 cup rice milk
2 tsp apple cider vinegar
1 mashed banana
1/2 cup water (opt. in my opinion)
3 tbsp canola oil
1/2 tsp pure vanilla extract
1 tbsp vegan sunflower spread
- Sift the dry ingredients into a bowl.
- Combine all the wet ingredients in another and whisk thoroughly to incorporate.
- Make a well in the centre of the dry ingredients, pour in the wet mixture and gradually incorporate using a spatula until everything is combined.
- Heat the tablespoon of sunflower in a large frying pan/skillet and pour into the batter. Whisk to incorporate.
- Pour approx 1/4 cup of batter into the already heated pan (keep it on a medium/high heat throughout). When it begins to bubble on top and the edges turn flip over and cook for a further minute or two on the other side. Transfer to a low/warm oven to keep warm. Crucially, never overload the pan – no more than two pancakes at a time.
- Repeat until all the batter has been used.
5 Minute Blueberry Sauce Recipe
1 cup blueberries
1 tbsp powdered sugar
juice 1 clementine
2 tbsp agave nectar
- Wash the blueberries and place in a hand blender with the powdered sugar, clementine juice and blitz until smooth. Sieve the juice to remove the skins.
- Return the juice to a small saucepan (a milkpan is ideal) and pour in the agave nectar. Heat until it begins to bubble and then reduce to a simmer for a minute or so.
- Remove from the heat and allow to sit for a minute before serving.
- Serve pancakes with sliced banana, toasted almonds and desiccated coconut for sheer pancake perfection.
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over atÂ www.peasoupeats.com
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