You know what sucks? Autumn and cold weather.
You know what is awesome? Stacks of hot plant based and gluten free pancakes dripping with almond butter, maple syrup, and piled high with fruit. Oh, and some ground up flax for posterity. Even better if you’re eating them in bed on a Sunday morning with a stream of autumn sun coming in through the window.
They’re also good when you’re bumming around in your PJs binge watching the OC, which, by the way, is even more incredible the second time around.
Don’t salt my game.
Also what do you guys think of the background colour in these pics? This is the colour we just painted our living room (well one wall anyway) and I’m pretty into it.
Anyway, back to the pancakes. Last weekend D was bitching me out about wanting pancakes and pizza. Since we moved in, he’s been pretty much plant based (apart from maybe an episode involving a late night takeaway, but I didn’t probe further on that). Not gonna lie, I kinda also wanted pancakes and pizza, but I didn’t want to deal with the aftermath. So, a compromise was stuck. We’d experiment with g’free pancakes, and test out a polenta crust pizza with all our favourite veg. I’d had a bad experience with some soaked buckwheat pancakes once before, so I was nervous about trying g’free ones again. I mean, they even sound bad. No one had a good time that day. But this time the pancakes turned out to be awesome; polenta crust pizza on the other hand is bullshit. We all know how much I love polenta (see here and here) but polenta pizza crust is a LIE. Save yourself the bother and just make a batch of normal polenta, cook up some veg in a cast iron skillet and smother it all in some homemade tomato sauce with loads of fresh herbs. That’s what we did with our ‘pizza’ leftovers; wasn’t much to look at but tasted pretty good.
The pancakes though, those were sensational. Despite his (totally normal and rational) fear of fruit, D wolfed these down as though they didn’t have two bananas mashed up in there.
OK so I had to cover them in dark chocolate chips to get him to eat them but hey, baby steps right? Jeez. Get off my back would you?
This recipe is kinda like your regular style pancake recipe, well the batter has a similar consistency anyway. The ingredients are simple and inexpensive. But the recipe makes something like 20 pancakes, so be prepared to stand at your stove top for a while (now you get why these are made for lazy Sundays).
The flours here are a mix of oat flour and Doves g’free mix. I used porridge oats that I blasted in my blender for a few seconds until it looked something like flour; if you blend up rolled oats you’ll probably get a thicker pancake, but it’ll still work. If you’re not sure, just buy oat flour. Then just like normal pancakes you mix all your dry ingredients in one bowl and wet ones in another. Except to get the wet ingredients nice and smooth (I’m looking at you banana) I blended them together in my blender for a few seconds; just make sure not to over process them because this can make the banana tough and chewy and nobody wants that. Then you just need to add your wet mixture a little at a time into the dry mix and you’re all set to cook up some phat stacks!
- 1 cup wholemeal flour (or g'free if that's your bag)
- 1 cup oat flour*
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 medium bananas (not too ripe, not too firm)
- 1 tbsp. vanilla extract
- 1 tbsp. olive oil
- 1.5 cups almond milk
- 0.5 cups coconut milk
- 2 tbsp. maple syrup
- Maple syrup
- Ground flax meal
- Nut butter
- Fruit - strawberries, banana, raspberries, blueberries are best
- Dark chocolate chips
- Chocolate coconut butter (as an alternative to chocolate spread)
- Coconut chips
- Coconut cream
- Anything coconut
- Sift all the dry mix ingredients together into a big bowl and blend all the wet ingredients in a blender for a few seconds.
- Slowly add the wet mix into the dry mix, using a whisk or a wooden spoon to combine everything together until the batter is nice and smooth.
- Lightly grease a nonstick pan with oil and heat up over a medium low heat. Add 1/4 cup of pancake batter to the pan and cook until the top side of the pancake is covered in little bubbles and the edges have turned brown, that's how you know it's time to flip it - should take 3-4 minutes depending on how hot your pan is. Flip your pancake and cook on the other side for a few more minutes until it's nice and golden too. The do that for all the pancakes.
- Put the cooked pancakes on a plate with some kitchen paper on the bottom, and cover with a clean towel to keep them warm until all the pancakes are ready.
I’m pretty sure you’re gonna love these babies, so when you make them, don’t forget to tag me in your pics, I’m nosey like that.
Enjoy!
L x
Definitely wanna try these out!
Sam! Take a picture if you do, I bet they’ll be even prettier than mine! Need to talk lenses with you at some point too bud xx