Tag: vegan food

  • Vegan Fluffy Spelt pancakes recipe

    Vegan Fluffy Spelt pancakes recipe

    I don’t know if your kids are the same, but Ariana and Oliver love making requests for special breakfasts (other that the usual sugar free cereal I give them daily) and one of their all time favourites is pancakes!

    As you know traditional pancakes are made with white flour, eggs, milk and sugar so not really the type of thing I would make for my kids but luckily they are pretty easy to make vegan and, in my opinion, way more delicious as well.

    My recipe uses spelt flour, but I have also made them gluten free using buckwheat flour and the recipe works too. I personally love using spelt for the slightly nutty flavour they bring to the end result. I tend to eat my pancakes plain, so using spelt flour is important to me.

    The other reason I love this recipe is because, although I am giving you measures, I make it without measuring anything so its really a one bowl to clean kind of breakfast recipe- less mess, less cleaning makes it easier for me to say yes to requests for special breakfasts in the house. It is simply a very forgiving recipe and one that I adjust to make thicker fluffier pancakes or flat large rounds for crepes too.

    Also I like it because you only need regular ingredients most of us have at home, so no special trips to the store are required. Basically they are all pantry staples so I can make them at very short notice.

    So the recipe goes as follows:

    🥞 300gr white spelt flour
    🥞 400ml plant milk
    🥞 40gr of coconut sugar
    🥞 4 tablespoons melted coconut oil
    🥞 2 teaspoons vanilla liquid
    🥞 Pinch of Himalayan salt
    🥞 2 teaspoons baking powder

    Mix all ingredients together in a bowl until there are no lumps. Pour batter in rounds to a hot shallow pan at medium heat until there are bubbles on top, then flip to brown the other side and serve hot drizzled with maple syrup and with lots of berries and bananas.

  • Porridge with coconut yoghurt and fresh fruits

    Porridge with coconut yoghurt and fresh fruits

    A lot of the time my breakfast gets lost amongst all my morning duties of feeding the kids their own breakfasts and taking them to school etc, but on the weekends (actually only on Sunday) we take out time to have a loooong breakfast all together, chatting about everything and nothing while deciding what to do the rest of the day.

    One of my favourite Sunday breakfasts is porridge, but not any porridge! overnight porridge oats with coconut yoghurt for extra creaminess and then topped up with plenty of freshly cut fruits. I simply have to remember to put the oats in a jar with oat milk the evening before (in the fridge) and it takes no time in the morning to assemble the most filling and delicious breakfast ever!

    The kids also like overnight oats but unlike me, they don’t add any yoghurt on theirs, just bananas and a dash of maple syrup for extra sweetness.

    So, for two adults this is the recipe:

    2 cups rolled jumbo oats
    3 cups plant milk
    pinch of vanilla powder or a dash of liquid vanilla
    freshly cut fruits- apples, bananas, berries, peach all work well
    coconut yoghurt- this is my favourite, but any yoghurt you like would do the job 😉

    The night before place the jumbo oats and the plant milk in a jar with the vanilla nad mix well. Put the jar in the fridge overnight so the oats soften but the plant milk keeps fresh and doesn’t spoil. In the morning before serving, add a large dollop of yogurt ino the jar and mix well to make the oats creamier. Serve in bowls and top with anything you like- fresh fruits, extra yogurt, maple syrup, chocolate chips- you name it!

    Enjoy with a hot cup of tea or coffee- best breakfast ever. You’ll smile for the whole day afterwards 🙂