Pancake Tuesday 2021

Posted by Tonje Hefte on

Pancakes are delicious on any day of the year, but of course they are especially more-ish on Pancake Day. And so to celebrate here is one of Naturally Stefanie’s plant-based recipes for you to enjoy at home.

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I often make these recipes for family and friends. If you’re cooking a large batch of pancakes, I would recommend keeping the cooked pancakes warm in the oven on a low heat, so everyone can eat together.

The trick with all these pancakes is to make sure the centre of the pancake is cooked through – not just the outside. My poor husband, Marco, has been subject to a few too many soggy pancakes in his time!

Leave your pancake mix to sit for ten minutes before cooking so it thickens up and is not runny. Then cook on a low to medium heat and allow the pancakes to cook slowly until the edges start browning and little holes or bubbles appear in the batter – that’s when you know the centre is cooking. No soggy pancakes here – hooray!

BLUEBERRY AND LEMON
Makes 6–8 pancakes

Ingredients:

200ml almond milk
100g oats
35g vegan vanilla protein powder or substitute with 35g of oats
1 ripe banana
1 tsp baking powder
150g blueberries (plus extra for topping)
juice and zest of 1 lemon

 

  1. First, juice and zest the lemon. Set the zest to one side – you’ll use it as a topping for the pancakes later.
  2. Lightly grease and preheat a non-stick pan over a medium heat.
  3. Using a blender or whisk, mix together the oats, protein powder, banana, baking powder, lemon juice and almond milk to form a smooth batter. Then add the blueberries.
  4. Once the pan is hot, pour the batter into the pan until desired pancake size is reached.
  5. Cook the pancakes until the surface begins to bubble and the edges turn brown then flip and cook on the other side. This should take between 4 and 6 minutes.
  6. Remove from the heat and transfer to your plate or into the oven to stay warm.
  7. Top with the extra blueberries and lemon zest.

 

Naturally Stefanie by Stefanie Moir was published by Black & White in November 2019. Read more about the book here


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