The most wonderful day of the year is nearly here.
The one day of the year when we can eat pancakes for every meal, and it’s now easier than ever to make vegan and dairy-free substitutions so that everyone can participate.
First up is a vegan variation on the classic American-style pancake stack, made with Flora Plant B+tter instead of normal butter. These vegan pancakes are fluffy with a hint of cinnamon and nutmeg to liven up your morning.
Your stack does not have to be sweet for individuals who enjoy a savoury breakfast. Flora 100% Natural Ingredients also offered their dairy-free sweet potato and spinach pancakes, which are far more fascinating than lemon and sugar.
So, read on, gather your ingredients, and get ready to flip.
Sweet vegan pancakes with cinnamon and nutmeg
Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 2 portions
Ingredients
- 150g self-raising flour
- 30g golden caster sugar
- 1 tsp cinnamon
- 1 pinch of freshly grated nutmeg
- 1 teaspoon baking powder
- 150 ml almond milk
- 20g Flora Plant B+tter unsalted
- 30g Flora Plant B+tter unsalted for frying
Toppings
- 100ml Elmlea Plant Double
- 20g icing sugar
- Fruits of your choice plus toasted almonds and optional maple syrup to drizzle
Method
Place the flour, sugar, baking powder, and spices into a bowl and mix.
Add the almond milk and the melted 20g of Flora Plant B+tter and whisk until smooth.
Heat a non-stick pan and add a small knob of Flora Plant B+tter. Pour a small ladle full of batter into the pan and spread into a 10cm diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes.
Whip Elmlea Plant Double and icing sugar to soft peaks.
Serve your pancakes with the fruits of your choice topping with Elmlea Plant Double, toasted almonds, and a generous drizzle of maple syrup.
Savory dairy-free sweet potato and spinach pancakes
Prep time: 10 minutes
Cooking time: 25 minutes
Servings: 8 pancakes
Ingredients
Pancakes
- 100g gram flour
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp ground turmeric
- 1 medium egg
- 300ml unsweetened soya milk
- 1 small onion peeled finely chopped
- 150g sweet potato peeled finely grated
- 25g Flora 100% Natural ingredients melted
- Salt
- Pepper
Filling
- 30g Flora 100% Natural ingredients
- 1 large clove garlic crushed
- 50g closed cup mushrooms sliced
- 115g fresh baby spinach washed
- 25g toasted pine nuts
Method
Mix the flour, baking powder and turmeric in a large bowl.
Make a well in the centre of the dry ingredients and whisk in the egg and milk to make a thick smooth batter.
Beat in the onion, sweet potato, melted Flora 100% Natural Ingredients and a good pinch of salt and pepper.
Heat a teaspoon of oil in a small frying pan or omelette pan.
Drop 2-3 tablespoons full of the batter into the pan.
Cook for about 2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2 minutes until golden.
Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
To make the filling for the pancakes, melt the Flora 100% Natural ingredients in a pan and sauté the garlic and mushrooms for 2-3 minutes until soft.
Add the spinach and cook until wilted then stir in the pine nuts. Season with salt and black pepper.
To serve, divide the filling between the pancakes folding each in half over the spinach mixture before serving.
Credit: Source