Diversity month is almost over. So, to bring this crazily event-packed June to a glorious end, I thought we’d celebrate non-conformity in all its pride and glory with a reel of alternative pancake recipes that will leave you heartily satisfied and full of energy. Before I begin, I’d like to stress that these are just suggestions based on personal taste: the only limit to your culinary imagination is – most probably – what you do or do not have in your fridge. And now, let’s go nuts.
VEGAN PANCAKES
Who said vegan pancakes have to be dull and flavourless? Follow my lead and you’ll have the perfect dish of delightfulness to start off your day with sunshine in your bellies.
Pick your favourite kind of flour (it can be plain white, wholemeal, oat, or whatever, just try and avoid gluten-free flour when possible, otherwise your buddies won’t hold together) and mix it into a bowl with some salt and baking powder. you should use a teaspoon of salt and approximately 5g of baking powder every 250g of flour or so. For the same amount of flour, add one to three spoonful of sugar to taste and pour into your dry mixture 300ml of your plant-based milk of choice – water will work as well. Feel free to add any flavouring you like to the batter.
Pre-heat a non-sticking pan and cook your beauties on a low heat!
PROTEIN-PACKED PANCAKES
On the healthy side but not vegan (yet)? Try these pancakes out and you’ll fall in love with how easy and rewarding they are.
You’ll need one banana every two eggs and 40g of chia seeds. This usually serves one. Mash the banana with a fork, then mix all the ingredients together. Leave it to rest for 10 minutes so that the batter will bind nicely. Pre-heat a non-sticking pan and cook you pancakes on a low heat!
GLUTEN-FREE PANCAKES
These Japanese cotton cake-style pancakes are the perfect choice to go fancy or just experience new textures and flavours.
You’ll need two eggs, rice flour, milk of choice, sugar, baking powder and, if you like, your favourite flavouring. Separate yolks and whites and put the whites into the freezer for at least 10 minutes. Whisk the yolks together with 25g of milk, flavouring and 35g of flour. Then, add 2g of baking powder. Take the whites out of the freezer and whisk until light and fluffy. Add 25g of sugar when you’re halfway through. Gently mix together whites and yolks. Pre-heat a non-sticking pan and spray it with non-sticking spray or grease of choice.
Pour a spoonful of batter into the pan. This will do for one pancake. Pour some drops of water into the pan as well – but make sure the water doesn’t touches the batter. Cover with a lid immediately. After a couple of minutes, add another spoonful of batter onto the pancake. Cover again and let it cook for 4 minutes. Flip the pancake delicately over and add some more drops of water. Let it cook through with the lid on.
