Ok, so this is less of a portable desk based brekkie than a luxe weekend treat, but me and my boyfriend have a week off together and I felt like making us something decadent. These totally fit the bill. They are super easy to make, and vegan too, although you’d never know…
If the background looks unfamiliar then its because I’m staying at Mr MW’s for the week… Always good! And the bonus is, I do the pancakes, but don’t have to do the washing up. Win-win all round!
So, as you can see from the picture, these did get a wee bit burnt, but they tasted amazing none the less. These are definitely a treat, simply due to the fact that they are fried in oil, so not ideal for everyday, but if you fancy trying something other than a full english, then these are lovely.
I must give full credit for the pancake recipe to my friend Emily, who blogs over at Sparkle and Shade, and I’ve just adapted it a wee bit… You can see her original recipe HERE. I must also credit her for bringing Mr MW into my life – she introduced us on twitter, and the rest is history…
Basic Vegan Pancake Recipe.
Serves 2 generously. This recipe makes small fluffy american style pancakes rather than crepe style pancakes… (You will need a non-stick frying pan and a fish slice too)
1 cup self raising flour (You can use gluten free flour, although you may find you need to add a bit more liquid to the batter)
2 Teaspoons baking powder
3 tablespoons caster sugar
1 Cup plant milk (you can use soya, but today I used unsweetened almond milk)
Optional add ins – tablespoon of peanut butter, dried fruit, frozen fruit, chocolate chips…
In a large bowl, combine the flour, baking powder, sugar and salt, stir through to mix with a fork. Add the plant milk, and combine with a fork. This will make a fairly thick batter. At this point add in anything else you want such as fruit or berries – I added in a dollop of peanut butter today.
Heat a couple of spoonfuls of oil in the frying pan.
Once the oil is hot add the batter – I usually make three pancakes at a time, and use about 2 desertspoonfulls of batter per cake.
Once it’s in the pan, let it be for 1-2 minutes, then flip. Once cooked, place onto kitchen paper to let any excess fat be absorbed off,
Stack them up, or arrange them however you feel like, I served them with fruit (blueberries and sliced banana), and a dollop of soya yogurt.
Don’t forget if you tweet a picture of your brekkie, using the hashtag “deskfest” at @Alpro_UK, you could be in with a chance of going to New York.
Disclaimer – Alpro contacted me to take part in this, they did send me a lot of Alpro, which is a bonus, but I picked some up as I’m staying at my boyfriends, and didn’t want to cart milk all over the country.