Goodness is….: pancakes

3rd November 2014

I woke to the sound of rain this morning and birdsong…..

and the morning grew brighter and lighter from there…

easy vegan pancakes

Serves 10 – 12 medium pancakes.

If you are using frozen blueberries and you don’t like the bleeding of the fruit, pour the batter into the skillet first and then top with berries. These pancakes can be made plain without the addition of blueberries or replaced with chopped banana, raspberries, steamed apple, or whatever fruit is in season.

I like my pancakes sweet, but if you prefer less or no sweetener, just replace the maple syrup with more nut milk. If the batter is too thick or you prefer thinner pancakes, simply thin it out with a little more almond milk.

ingredients

¾ cup/100g whole-spelt flour

¾ cup/100g white spelt flour

2 tsp baking powder

¼ tsp fine rock salt

½ tsp cinnamon powder

1 cup/225g almond milk

1 heaped Tbsp coconut oil, melted

⅓ cup/100g maple syrup

1 tsp vanilla extract

1 cup/100g fresh/frozen blueberries

preparation

1. Place in a large bowl the flours, baking powder, salt and cinnamon.

2. In a medium bowl, whisk together the almond milk, syrup, melted coconut oil and vanilla extract, then pour into the dry ingredients and whisk the batter until no lumps remain.

3. Fold the blueberries into the batter.

4. Preheat a large non-stick skillet over medium heat. A drop of water should sizzle on the pan when it’s ready. Lightly grease and scoop a spoonful (¼ cup) onto the skillet. The batter should spread by itself into a circle, otherwise, help it gently along with the back of a spoon. Cook until some bubbles appear and the edge looks deeper in colour and firmer.

5. Flip and cook for another couple of minutes until golden. Adjust the heat as needed. Repeat for the other pancakes. Lightly brush the skillet with oil before each pancake is cooked.

Stack and serve with coconut whipped cream, more fresh blueberries or simply with pure maple syrup.

Goodness shared by Stacey

brown rice and quinoa pancakes

28th July 2013

I woke early to a thick fog and a fine mist that blanketed the world, then the gentlest, softest light tip-toed in.

brown rice and quinoa pancakes

Inspired by ‘Earthly and Divine’ by Eva Cabaca.

I love these for their lightness and easy digestion. The second time I made these, I peeled and halved a banana and placed on a hot griddle with a tiny drizzle of ghee and cooked it until it browned on both sides.

Serves 4

ingredients

½ cup short-grain brown rice

½ cup quinoa

2 cups water

½ pear (ripe), cored and chopped

2 – 3 Tbsp dried shredded coconut

1 pinch fine rock salt

pre-soak

1. Rinse grains and soak separately overnight in 1 cup water for each.

preparation

2. In the morning, place the grains with 1 cup of the soaking water in a blender. Set aside the rest of the soaking water to use as needed. Add the pear, coconut and salt – blend into a smooth batter. Adjust the desired consistency by adding more water if it is too thick, or if you prefer a thin crepe batter, or add extra shredded coconut for a thicker pancake batter. Take the time to blend until silky smooth. The extra effort of thoroughly blending pays off. Gritty pancakes don’t taste very good. A powerful blender or food processor will help.

3. Heat a nonstick or cast-iron skillet, drop in 2 – 3 large spoonfuls of batter, spread slightly to even out the batter. Let it cook until bubbles appear at the top of the pancake and the underside is golden-brown.

4. Flip over and cook the other side until lightly brown.

These are best served straight away, otherwise, they can be kept in a glass or porcelain dish, covered, to retain moisture.

Serve with pure maple syrup, whipped coconut cream and saute banana slices, chopped walnuts, or seasonal fruits blue and red berries.

Goodness shared from Stacey

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pancakes

easy vegan pancakes

3rd November 2014

easy vegan pancakes

brown rice and quinoa pancakes

28th July 2013

brown rice and quinoa pancakes