One of my favourites things to make for breakfast is pancakes, a lovely big stack of them to put in the middle of the table and watch the resulting bunfight that is the Peachicks and food! All the Peachicks (and me!) can’t eat whole eggs but can manage to eat them in varying degrees in cakes, pancakes and meringues depending on how cooked they are. Now cooking a yorkie in the oven until its dark brown and crunchy or leaving a meringue until its totally dried maybe ok BUT a crispy pancake?! Not so appealing! So when I found this recipe for vegan pancakes from Ovenhaven that uses ‘normal’ ingredients I had to give it a try!
This recipe popped up on my newsfeed this week and with a box of Saturn peaches sat in the fridge going past their best it seemed a perfect fit for breakfast.
I made a few substitutions from the original pancake recipe to make it suitable for the Peachicks and for my end-of-month baking cupboard! So the recipe below is the recipe I used in the original plain flour and baking powder were used along with soya milk and maple syrup. I would suggest if Olive Oil is not your things then vegetable oil is a good swap. The warm peaches and plums in the syrup were amazing as always and the kick of ginger (add more or less to taste) along with the grated dark chocolate was just the thing for a lazy Sunday morning brunch.
1 cup self-raising flour
1/2tsp bicarbonate of soda
1/4 tsp salt
2 tbs golden syrup
1 cup oat milk
1.5 tbsp Olive Oil
1/2 tsp vanilla essence
6 mini Plums & 6 Saturn peaches stoned and quartered (or a couple of normal sized of each cut into chunks).
1/2 tsp ground ginger
1/2tsp Vitalite or other dairy free margarine.
Dark chocolate for grating over the top (optional)
1. To make the pancakes – The original method suggests that you sift the dry ingredients together… I did not sift… my sieve is for macaroons only; I put them into our mixing jug and whisked them a bit to mix.
2. Mix the ‘wet’ ingredients – golden syrup, oat milk, Olive oil, vanilla essence – in a cup,bowl, mug or whatever and slowly add to the dry ingredients with a whisk.
3. The ingredients will make a smooth batter just keep whisking!
4. Add a little butter or oil into a non-stick frying pan over a low heat. These pancakes are better kept fairly little (about the diameter of a mug). Flip once the top gets bubbles in it and the bottom is set – about 2/3 mins each side. Watch them they burn quite easily.
5. If you are organised and/or don’t have small people running around pulling stuff out of random drawers and throwing it at each other, you can do the fruit at the same time. I did mine after…. Obviously! Add the margarine to another non-stick frying pan and put the quartered fruit on top sprinkle over the sugar and ginger and leave on a low heat stirring occasionally for about 5mins. The fruit will hold its shape but be a little soft of the outside.
6. Add a splash of cold water to the frying pan and stir gently for a minute or two and it will make a little syrup, not much but enough to coat the fruit and leave a dribble for the last plate you dish up (mine obviously!).