Over the past year I have been playing with recipes to create breakfast pancakes at home for our weekend breakfast. We are not vegan but we don’t eat eggs or cows milk at home [except in cheese]. I was looking for a protein-rich breakfast that we would enjoy and with tweaks this now works well for us.
With a few minutes prep the day before these are soon ready. In the morning they are piping hot by the time my partner comes home from our local papershop [old school I know!]
This recipe makes two large pancakes
The day before
- 2 teaspoons of chia seeds mixed with about 3 tablespoons of boiled water, stirred and put in the fridge. This becomes a glutinous binding agent, substituting eggs.
We have a hand blender but you could use a food processor. Combine these four ingredients. I mix them in the cylinder provided with our hand blender, you could mix them in your food processor bowl. This will save time and effort with scales in the morning:
- 90g gram flour
- 60g your usual peanut butter, crunchy or smooth
- 8g baking powder (about 1/2 tablespoon)
- 1 teaspoon of vanilla extract
In the morning you will need
- 120ml [or maybe a little more] of your favourite milk. I use oatmilk but soyamilk would give extra protein and cows milk is fine too.
Add the chia seed ‘egg’ to the gram flour and peanut butter ingredients and pour in approximately 120ml of milk. Blend together until everything is incorporated and add a little more milk if you need [I usually do]. You are looking for a thick batter that reluctantly pours, not something too runny. If, like me, you add too much milk one week, the pancakes will be fine, I found they just took longer to cook.
I use a Neverstick 20cm frying pan and the pancakes don’t stick at all in this. You will have your favourite pan.
Heat the frying pan with a knob of vegan margarine or oil.
When the pan is hot, spoon and pour half the pancake mixture into the frying pan and spread out to create a circle. Leave the heat on a medium to low setting [everyone’s hob varies]. It will take a few minutes to cook without burning. The pancake is ready for turning when bubbles pop on the surface of your mixture.
Gently ease a spatula around the edge and underneath the pancake and turn it over and cook the other side for about two minutes. I usually turn the heat down a little for this part.
Repeat with your second pancake.
We usually eat these with maple syrup for some sweetness and sliced banana. For even more protein, Greek yoghurt would be good and you could add more nuts and other fruit. You will come up with your own favourite toppings.
You can freeze them.
I am usually too busy eating to photograph my pancakes so the image above does not show my actual pancakes which are usually more untidy and less photogenic!
Back on the road again 