Breakfast pancakes

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With Christmas next month and a very excited boy in the house – think he takes after his grandmother there in his enthusiasm of Christmas so early 🙂 – I have begun to think about what kai we are going to have. With two dedicated meat eaters in the house and two dedicated vegans it can sometimes be hard to find recipes that will keep everyone happy. Add to this my preference to be gluten free, caffeine free and refined sugar free and well …. you can probably get the picture. Someone is usually less than impressed with what is on offer!

Himself found a Christmas Turkey to help him bring the festive cheer into the house! So like his Nan 🙂

So I thought I would start getting out the recipe books again and trail some ready for next month. I confess I was at a bit of a loss until herself decided to whip up a pile of waffles the other day. It reminded me that I had a pancake recipe from The Happy Pear lads which they reckoned could be used for waffles too. We have tried vegan and GF waffles before but the result was a little slow going as the mixture needed cooking a little longer and the waffle needed quite a bit of coaxing from the waffle iron too. Herself pretty much banned us from doing it again but ……… as she went into town today I thought I would give it a go with the new recipe. The recipe below is pretty much The Happy Pear recipe (pretty sure it was in this book) except I added some more milk (soy), which gave the mix a better consistency, and also just used a GF flour rather than regular flour.

I felt for sure that the whole waffle thing would go much this time without her watching over my shoulder and with my ‘new’ recipe. Sadly I was wrong. The whole waffle thing still ended up taking ages, still needed a lot of help to get out despite me putting in loads of oil first and tasted a little too crunchy by the time I got it out. Time for the frying pan to emerge and time to head back to basics. When waffles were the mission I decided to omit blueberries as I knew the waffle iron was not partial to them. Now that I was back to making pancakes I decided to throw a handful in to make them all the more delicious.

I used sunflower oil for cooking these so that there was minimal flavour from the oil and decided on making chunkier mini pancakes to stack. The results were so much better and everyone was munching happily. Not one comment or question on the ingredients either which is a great sign! So I think we have our Christmas breakfast sorted …… yay ….. and without further waffle from me here is the recipe.

Breakfast Pancakes

-Mix all the ingredients together

-Heat your frying pan (I love my cast iron one)

-Spoon in the mixture to create two small pancakes

-Wait until they ‘bubble’ on top then flip to cook the other side

-Check and remove when both side are done

-Enjoy either by themselves or with your favourite topping

Hope this finds you relaxed, rested and ready to enjoy the week ahead.

Arohanui

Y

www.becominghealthy.co.nz

Pancakes for all

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Pancakes have always been a favourite for certain members in our house (now house-bus) and it is one of the first things that themselves could cook independently.  The process has been a long, messy and at times smoky affair however I try to keep my focus on the fact that they are making food without me having to participant!

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Tucking into the good stuff!

Since himself became vegan, pancake making has changed quite a lot.  First came the arguments (between the two of them) that herself couldn’t make some if he couldn’t eat them, then can the moaning that they couldn’t make anything yummy, then the searching of recipes to find a vegan pancake batter and then the making of two separate batches (a lot of deep breathing went with this stage – by me that is in case you wondered).  Finally we have come to the resolution that actually the vegan pancakes are just as yummy as the regular ones and so we only have to make one batch …. thank goodness for that 😉

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Make sure it looks almost cooked (lots of air bubbles and no runny batter) on the top side before you flip.

Themselves usually make pancakes as a weekend breakfast but as these pancakes take a bit longer to cook than the regular recipe, for some reason, it is worth factoring that into your timeline before staring.  Just a bit of patience in letting them cook a bit longer with definitely give you a better result (see notes with the photo above) … not that my two notice in their eagerness to munch.  Himself has he plate, knife, peanut butter and banana ready before the mixture is even in the bowl sometimes! Other times they will have them as a tasty dessert with a bit of fruit and Vegan Ice-cream 😉

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Dessert pancakes

I can’t remember where we found this recipe so apologies if you are reading this and recognize it as yours, also many thanks for facilitating peace within our tiny space.  These pancakes are quick and easy which is ideal for little bakers and creators.  Best of all they don’t need an egg (I know …. duh) but this means that for all you non-vegans out there when you do run out of eggs you now have a stand-by recipe up your sleeve.  We have only tried this with wheat flour however one day, maybe when I think I’d like some pancakes, I will attempt it with some GF stuff. Until then here it is ….

Vegan Pancakes

  • 1 C flour
  • 1 tsp baking powder
  • 1 C milk (we use rice but I’m sure any non-dairy one would be good)
  • 2 TB veg oil (we use olive)
  • 2 TB water

– Mix everything thoroughly in a bowl with a fork, adding more milk if needed to get a good consistency

– Heat a frying pan and then lower the heat before adding the mixture.  You can add a little oil for cooking if you like.

– Spoon mixture into a frying pan and cook until the top had lots of air-bubbles in it then flip – see photo above

– Enjoy with your favourite toppings

Until next time  I hope this finds you enjoying the tasty bits of life.

Arohanui

Y

www.becominghealthy.co.nz