Best Vegan Pancake Recipe


Happy Shrove Tuesday (Pancake Day) everybody! I’m on a 5 day vegan challenge this week and didn’t want to miss out on the pancake glory so had a crack at modifying my traditional pancake recipe to be lactose free/vegan friendly. They are absolutely delicious and super filling.

Time: 10 mins (Prep) 15 mins (Cooking)
Makes: 6

Ingredients:

1 cup flour
1 tsp bi-carb soda
1/3 cup raw sugar
1 cup almond milk (or any non dairy milk)
1 1/2 tbs oil (canola/sunflower/coconut) + extra to grease pan
1 tsp vanilla essence
Maple syrup (to serve)

Method:

1) Preheat pan on stove to medium heat

2) Sift flour and bi-carb together

3) Add sugar, oil and vanilla and mix roughly

4) Add milk and stir until smooth – should still be thick but runs off spoon

5) Spray pan with cooking spray or grease with a little oil

6) Ladle the pancake mix onto hot pan and wait for bubbles before flipping.

7) Serve with maple syrup and fresh fruits, nut butter, sugar and lemon or other vegan toppings. 😀

Tollhouse Cookies a.k.a Chocolate Chip Cookie Recipe!!!

It’s Christmas time! Hurry and pop them in the oven since this traditional old-time cookie’s dough is good enough to eat on its own!

Time: 20 mins (Prep) 10 mins (Baking)
Makes: 30

Ingredients:

1 1/4 cups flour
1/2 tsp bi-carb soda
1/2 tsp salt
125g (4oz) unsalted butter + butter for greasing
1/4 cup packed brown sugar
1/2 cup caster sugar (white sugar)
1 egg, beaten
1 tsp vanilla essence
100g choc chips (or more 😉 )

Method:

1) Preheat oven to 180 deg c/350deg f and line baking trays with baking paper and grease with butter
2) Sift flour, bi-carb and salt together
3) Cream sugars with butter in a seperate bowl until light and fluffy
4) Add egg and vanilla and beat well
5) Stir in dry ingredients and choc chips
6) Drop heaped teaspoonfuls of dough onto greased trays
7) Bake for 10-15 mins then cool on wire rack or just on your cold benchtop

Fall Muffcakes Recipe

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Hope you had/are having a Happy Halloween, Witches!
Although Halloween falls in Spring down here 😉 the majority of the world enjoys Halloween in Autumn and get the luxury of pumpkin spice lattes and other fall inspired food. Having a very festive family, we decided to have an Americana Halloween and decorate, really dress up and trick or treat. Although we didn’t carve pumpkins, we stuck a cardboard one on our window and placed candles outside. Here’s a delicious recipe my mama taught me that a heap of my friends look forward to every year! We classify these as muffcakes because they’re not exactly muffins or cupcakes. I cheated and didn’t make my own icing this time around. 😛

Time: 30 mins (prep & cooling) 30-40 mins (baking) 10 mins (icing)
Makes: 12

Ingredients:
2 cups self raising flour (For all my gluten free loves, you can substitute with GF self raising flour)
3/4 cup raw sugar
1 egg
1 cup milk
1 heaped tbs Greek yoghurt
1/2 cup Oil
1 tsp vanilla essence
1 tsp cinnamon
Dash nutmeg
Pinch of salt

Cheat’s Icing ingredients:
Packet of Queen Buttercream Icing
1 tsp vanilla essence
2 tsp milk
Red & yellow food colouring (preferably gel) to create orange icing

Method:
1) Preheat oven to 180 deg c and place muffin/cupcake cases in tray
2) Sift self raising flour into a large bowl and add all dry ingredients (sugar, cinnamon, nutmeg & salt). Mix until combined
3) Add egg and pour milk slowly while stirring
4) Once stirred, add yoghurt, oil and vanilla essence and continue to mix until smooth
5) Spoon mixture into cupcake cases
6) Place in oven and bake for 30-40 mins until golden brown and firm surface
7) Remove and cool for 10 mins before icing

Icing method:
The Queen Buttercream Icing has the method on its packet but here’s how I did it.
1) Add 1/2 packet of icing into large bowl
2) Pour 1 tsp of milk and add a few drops/ little bit of both red and yellow food colouring
3) Slowly mix with electric beater/mixer for 1 minute
4) Depending on colour and consistency, add 2nd+ tsp of milk one at a time if thick or tsp of icing sugar if too thin. If not desired colour, add more now before mixing again for 3-4 minutes
5) Spread generously on muffcakes with a butter knife or small spatula