Tag Archives: breakfast

Vegan pancakes

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Easy peasy tasty vegan pancakes.

This is my go to way of making pancakes. It’s not a skilled or exact science, I just eyeball everything, chucking it straight into my blender and voila, pancakes in what feels like seconds!

But pancakes are such a divine and delicious breakfast, snack or treat that everyone needs to be able to have this at their fingertips.

See Notes section below for ideas and suggestions!

Ingredients

  • Oats
  • banana (riper the better)
  • plant milk
  • chia seeds, cinnamon, peanut butter (optional)

Method

  1. Place oats in blender and blend until a fine mill oat flour.
  2. Add banana and milk.
  3. The ratios are approximately 1/2 cup oats, 1 small banana and 1/4 cup milk. Adjust accordingly until you get a smooth batter with a good consistency – you don’t want it to be too runny or too thick either.
  4. Add optional ingredients such as seeds and cinnamon and blend.
  5. Heat a non stick frying pan and spoon approximately 1 heaped teaspoon per pancake.
  6. Use a spatula to flip after a minute or two.

Notes

*Add the optional ingredients as noted above and try other flavours such as chocolate by adding a spoonful of cocoa/cacao powder

*To make chocoloate chip pancakes, stir in choc chips once you have blended up your batter before frying

*Replace oat flour for any other flour of choice. For Gluten Free flour you will likely need to use a higher quantity of milk/water.

*If you are not using a non-stick pan use a little oil or vegan marg; coconut oil works well.

*Serve with fruit, nuts/seeds, chocolate sauce, nut butters or maple syrup

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Pictured served with Raspberry Whip Cashew Butter by Almighty Foods, Chocshot sauce and dark chocolate drops
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Scottish Tattie Scones

Aye ye canny beat a tattie scone! …or for those south of the border, potato scones… a bit like Irish potato bread or English potato cakes… only better of course 😉  I only recently discovered that folk on the West coast of Scotland call Potatoes ‘Totties’ rather than ‘Tatties’ as we do on the East coast… so there you go, fact fans! (As a qualified Literacy teacher linguistics never fail to amaze me!)

A Scottish classic, no full breakfast is complete without them… or hangover for that matter! Delicious on a soft bread roll with ketchup or brown sauce, and obligatory Irn Bru! …or my personal favourite – with marmite and avocado – mmm… a marriage made in food heaven, you’ve gotta try it!

The packets of ready made potato scones you get in Scottish supermarkets are already baked so you can eat them cold straight out of the packet, pop them in the toaster or under the grill, or indeed, fry them up in a pan… but making your own is sooo easy and so delicious that everyone can make their own from scratch, so here’s how…

Tattie (Potato) scones:  (makes 12 scones)

Ingredients

  • 400g floury potato (3 medium, peeled and roughly chopped)
  • 50g vegan margarine (approx. 3 tbsp) e.g. Vitalite
  • 75g plain flour (approx. 4.5 tbsp)
  • salt and pepper

Directions:

  1. Boil the potatoes in salted water until tender, then drain and mash.
  2. While the potatoes are still warm, stir in the butter.
  3. Add the flour, season with salt and pepper and stir to combine.
  4. Divide the mixture into three and roll out between two sheets of baking paper. (You want the scones to be at least the same thickness as a £1 coin).
  5. Cut your rolled out scone into quarters and gently peel them from the baking paper.
  6. Heat a griddle or frying pan and lightly brush with oil. Place the potato scones in the pan and cook for approx. 2 minutes each side.

Notes

*Try substituting white potato for sweet potato – you’ll likely need to use more flour as sweet potatoes are a lot wetter when cooked.

*The mixture needs to be dough like but not too moist and not overly dry; Try adding 3 tbsp flour to begin with and mixing, then adding more as required.

*To make these gluten free use less flour; gluten free flour tends to absorb more liquid.

*Instead of rolling into a circle and quartering, try rolling into individual rounds or cutting into squares.

*After mixing in the flour, a delicious variation is to add in some grated vegan cheese and spring onion.

*Experiment with other added flavours and seasonings such as turmeric, smoked paprika or chilli pepper for a kick!

*Once rolled, instead of cutting into individual scones, fry or grill gently then top with pizza toppings for a delicious potato pizza base!