Imagine this scenario: It’s a beautiful Sunday morning. The sun is shining through the curtains. No alarm to wake you up, but the smell of freshly brewed coffee from the kitchen. The dog has been walked and is now licking your toes. The air is refreshing and you hear the sound of your favourite song coming from somewhere. You get out of bed and head towards the music. You walk into the dining room and you see the table nicely set up, flowers, orange juice, maybe some Prosecco chilling in an ice bucket if you fancy. The centre peace of all of this beauty, the most important ingredient for a perfect Sunday morning is and always will be… a plate of pancakes! All shapes and sizes. All flavours and toppings. Delicious pancakes!
Oh, how I wish this could be every morning. Of course, we live in London, so it’s very likely that the weather is not going to be as perfect and the air is far from fresh, but who cares! Pancake Day is coming! This year it’s on 25th of February, Tuesday, so just call in sick and let’s have a Sunday morning on Tuesday.
Pancake Day is the traditional feast day before the 40-day Lent leading up to Easter. I don’t know if I’m going to fast for 40 days, but I’m definitely going to have a feast.
The vegan delight pancakes
Ingredients
for 4 servings
1 cup flour (or for a gluten free option try buckwheat)
2 tablespoons organic sugar (brown sugar is not an option since it’s not vegan)
1 banana
1 tablespoon baking powder
½ teaspoon salt
1 cup almond milk (240 mL) (that’s my favourite, but you can use any dairy-free milk that you want)
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup or agave syrup for garnish
How to make it.
Put everything in the blender and blend until it’s all smooth.
Use a non-stick pan. Medium heat. Don’t forget to put a bit of oil or margarine every time before pouring a bit of the mix in the pan.
You know it’s time to flip the pancake once you see bubbles on top.
The summer body pancakes (high in protein, low in carb and calories)
Ingredients
for 4 servings
1 cup oats (to be fair you can skip the oats completely, but they do add a necessary for the body fiber)
1 banana
2 egg white
1 tablespoon baking powder
½ teaspoon salt
1 cup of water or if you prefer milk (best use dairy free- it’s better for you)
Fresh fruit for garnish.
(If you like you can add some protein powder. I’m nota fan, but you do you 😊)
How to make it.
Put everything in the blender and blend until it’s all smooth.
Use a non-stick pan. Medium heat. Don’t forget to put a bit of low-calorie oil spray every time before pouring a bit of the mix in the pan.
You know it’s time to flip the pancake once you see bubbles on top.
Savoury vegetarian pancakes with Goat’s cheese
Ingredients
for 4 servings
1 cup flour
Rosemary (just use as much or little as you personally like)
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup milk
2 tablespoons olive oil
100g vegetarian goat's cheese
250g butternut squash
25g butter
Honey, pumpkin seeds, rocket and pear salad for garnish
How to make it.
Put everything without the cheese and the butternut squash in the blender and blend until it’s all smooth. Chill in a fridge until ready with the next part.
Peel and chop the butternut squash into small cubes. Cook in a pan with butter until tender. Crumble the cheese into small pieces. Mix the cheese with the ready butternut squash.
Take the batter from the fridge and mix it by hand with the cheese and butternut squash.
Use a non-stick pan. Medium heat. Don’t forget to put a bit of butter every time before pouring a bit of the mix in the pan.
You know it’s time to flip the pancake once you see bubbles on top.
Oh, how I wish this could be every morning. Of course, we live in London, so it’s very likely that the weather is not going to be as perfect and the air is far from fresh, but who cares! Pancake Day is coming! This year it’s on 25th of February, Tuesday, so just call in sick and let’s have a Sunday morning on Tuesday.
Pancake Day is the traditional feast day before the 40-day Lent leading up to Easter. I don’t know if I’m going to fast for 40 days, but I’m definitely going to have a feast.
The vegan delight pancakes
Ingredients
for 4 servings
1 cup flour (or for a gluten free option try buckwheat)
2 tablespoons organic sugar (brown sugar is not an option since it’s not vegan)
1 banana
1 tablespoon baking powder
½ teaspoon salt
1 cup almond milk (240 mL) (that’s my favourite, but you can use any dairy-free milk that you want)
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup or agave syrup for garnish
How to make it.
Put everything in the blender and blend until it’s all smooth.
Use a non-stick pan. Medium heat. Don’t forget to put a bit of oil or margarine every time before pouring a bit of the mix in the pan.
You know it’s time to flip the pancake once you see bubbles on top.
The summer body pancakes (high in protein, low in carb and calories)
Ingredients
for 4 servings
1 cup oats (to be fair you can skip the oats completely, but they do add a necessary for the body fiber)
1 banana
2 egg white
1 tablespoon baking powder
½ teaspoon salt
1 cup of water or if you prefer milk (best use dairy free- it’s better for you)
Fresh fruit for garnish.
(If you like you can add some protein powder. I’m nota fan, but you do you 😊)
How to make it.
Put everything in the blender and blend until it’s all smooth.
Use a non-stick pan. Medium heat. Don’t forget to put a bit of low-calorie oil spray every time before pouring a bit of the mix in the pan.
You know it’s time to flip the pancake once you see bubbles on top.
Savoury vegetarian pancakes with Goat’s cheese
Ingredients
for 4 servings
1 cup flour
Rosemary (just use as much or little as you personally like)
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup milk
2 tablespoons olive oil
100g vegetarian goat's cheese
250g butternut squash
25g butter
Honey, pumpkin seeds, rocket and pear salad for garnish
How to make it.
Put everything without the cheese and the butternut squash in the blender and blend until it’s all smooth. Chill in a fridge until ready with the next part.
Peel and chop the butternut squash into small cubes. Cook in a pan with butter until tender. Crumble the cheese into small pieces. Mix the cheese with the ready butternut squash.
Take the batter from the fridge and mix it by hand with the cheese and butternut squash.
Use a non-stick pan. Medium heat. Don’t forget to put a bit of butter every time before pouring a bit of the mix in the pan.
You know it’s time to flip the pancake once you see bubbles on top.
