Those of you who know me IRL will know that Wilde has recently been diagnosed with milk, egg and peanut allergies. You will also know that I am the kind of person who does not believe in diets, excluding food groups to lose weight and who likes to eat. A lot. So of course my newest culinary mission is finding a way that we as a family can carry on enjoying all our favourite foods in a way that is safe for and includes little Wildey. Pancakes are a huge tradition in this family so it’s pretty apt that my vegan pancake recipe has come together so quickly. I got some great tips on my CMPA while Breastfeeding support group online (thanks girls!) and I’ve done a bit of trial and error. This is the second time I’ve tried this recipe and they disappear so fast this photo above is the only one I’ve managed to get. Even then W looks like she’s really worried I might take them away! They taste a bit like homemade donuts and are delicious cold too.
Delicious Vegan Pancakes
1.5 cups self raising white flour
2 tsp baking powder
2 tsp sugar or maple syrup
1 mashed banana
1/2 cup applesauce ( I make my own from fresh apples but baby food applesauce is just as good)
1 cup oat milk or other non-dairy milk
1/2 tsp orange blossom water or vanilla
2 handful blueberries (optional)
vegetable oil for frying (I use olive + rapeseed oil)
Combine dry ingredients in a bowl, in another bowl combine mashed banana, applesauce, orange blossom water and oat milk and whish together. Fold wet ingredients into dry and mix until well combined. If mixture is too thick add splashes of oat milk until it is the texture of a milkshake or cake batter. Add blueberries.
Heat heavy non-stick pan over medium hot and add enough oil to cover the bottom. When the oil is hot enough a drop of water jumps in the pan spoon the batter in with a serving spoon or ladle. I spread the batter a bit so it’s about a cm thick in the pan. Pancakes are ready to turn when bubbles form and the edges look cooked. Cook for 2 more minute or until golden all over on the other side. If the pancakes burn or are brown on the outside and raw in the middle reduce heat. Serve buttered with margerine and maple syrup or Choc Shot chocolate sauce (all natural chocolate sauce made from carob and fruit sugar)