Our usual pancake recipe is too chunky. Instead we turned to a recipe as used by Veganopoulous. She says she always makes pancakes using the Vegan Brunch recipe. When I checked out the recipe, Isa is apologetic about having already published the recipe in Vegan with a Vengeance. It must be good to republish it. Like any pancake professional - ha ha - we had two colours. One coloured with a little turmeric. Another coloured by blood orange juice.
One of my favourite blog events is We Should Cocoa run by Choclette of Chocolate Log Blog. Each month bloggers share recipes featuring chocolate. This month the event is 4 years old and the theme is Jam. So we made a celebratory pancakes stack sandwiched together with layers of choc chips, jam and banana slices, all drizzled with maple syrup. So simple and so yummy.
We always have pancakes for breakfast but when I was young we always had them for dessert so I am also sending the pancakes to Elizabeth's Kitchen Diary for Dead Easy Desserts (overseen by Maison Cupcake and Feeding Boys.).
More sweet vegan brunch ideas on Green Gourmet Giraffe:
- Baked porridge with raspberry and apple
- Banana oat pancakes
- French toast with baked rhubarb, strawberries and banana
- Microwave muesli
- Ricki's buckwheat pancakes
- Sylvia's porridge
Isa's Vegan Pancakes*
Adapted from Vegan Brunch
6 tbsp plain flour
1 tsp baking powder
1/4 tsp turmeric (for yellow colour: optional)
1/4 tsp salt (forgot this)
6 tbsp soy milk
2 tbsp and 2 tsp water
2 tbsp maple syrup
1 tbsp canola oil
1/2 tsp vanilla essence
Margarine for frying
Mix together all the ingredients in a medium bowl. Heat heavy bottomed non-stick frypan over medium high heat. Rub some butter over the frypan (it should be hot enough that it melts right away). Spoon pancake mixture into the pan to make small pancakes, use 1/4 cup measures for medium pancakes, or use a squeezy bottle to draw shapes. Fry until a few bubbles appear and flip over. Cook about another minute or until golden brown. Eat hot.
*NOTES: I halved Isa's recipe because we wanted two colours. I doubled the maple syrup as I was concerned there was a slight spicy taste from the turmeric. To make the purple pink colour we added juice of blood oranges (about 2) instead of water and milk and didn't use the turmeric.
On the Stereo:
The Trip: Various Artists: curated by Jarvis Cocker and Steve Mackey.
Vegan Month of Food September 2014. This year for Vegan MoFo my theme is The Letter S. Today is S for Sticky Thursdays. Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts.