”GET IN LOSER, WE’RE MAKING BRUNCH.”
You know, I reckon if they made a 2017 version of Mean Girls – they would have to involve some kinda brunch situation in there. Because brunch involves copious amounts of coffee and piles of pancakes; and that beats cranberry juice and cheesy fries any day, right?
These little vegan friendly pancakes of pure goodness are utterly fool proof: Super easy to make, a damn delight to taste and serve just as well with whatever seasonal fruit is on offer than they would with a succulent slice of smoked salmon, an oozing poached egg and a mandatory serving of creamy avocado.
Mmm, mmm, MMM! Sophie likey. Sophie reaaaaaally likey.
On the particular morning of this shoot – I was feeling a simple combo of freshly picked tarte blackberries; which paired a total dream with a sweet drizzle of manuka honey and a biiiiig spoonful of coconut yoghurt for the ultimate Sunday brunch. A decision I can only describe as simply beautiful, my friends!
If you want, you can make extra portions and keep them in the fridge to have at hand for the next few days. They make the perfect quick bite and like I say – they will serve you just as well with your favourite cheese as they would with a naughty slathering of nut butter. Now I did create this recipe when I was still sensitive to eggs so they do happen to be completely vegan! This doesn’t mean that they suck: In fact, the texture is still super fluffy and gorgeous and everything you would want from a weekend stack. Trust!
I hope you love them as much as I do (if you end up licking the plate clean, then I certainly wouldn’t judge) and look forward to seeing your recreations, loves! Happy flipping. 🙂
- 1 cup buckwheat flour
- 2 tablespoons coconut sugar
- 1 tsp baking powder
- 1 tbsp psyllium husk
- pinch of pink salt
- 2 tsp cinnamon
- 1 cup milk of choice
- 1 tsp coconut oil
- to serve:
- 4 tbsp coconut yoghurt
- fresh berries
- 2 tbsp honey (optional)
- 1 tbsp shredded coconut
- Simply combine all of the dry ingredients in to a bowl and whisk in the milk. The psyllium husk will make the mix thicken, so add a little more milk if it does get too much on the gloopy side.
- Heat a frying pan on a medium heat and spoon in the coconut oil until melted before adding a big tablespoon of the mix in to form each pancake. When the bubbles appear, turn them around and cook until golden (I'd say around 2-3 minutes on each side!) and transfer to a hot plate to keep warm as you repeat the process until all the pancake mix is used up.
- Divide the pancakes between 2 plates and serve up with a couple of tablespoons of coconut yoghurt, berries, a drizzle of honey (if using) and a sprinkle of coconut. Enjoy!