Foolproof vegan pancakes

As always I’m on crusade for perfect pancakes. And again – these might be it. I could not think of a way how these can go wrong. This recipe is not gluten free, but I have made them also with coconut flour and they were great. They were so fluffy, soft, sweet and satisfying that for sure I’ll keep making them. Key ingredient, I guess, is tapioca flour that I found from Prisma. It helps to cook them through nicely – before tapioca, my vegan pancakes were always slightly undercooked from inside.

Foolproof vegan pancakes

  • Servings: 2-6
  • Difficulty: easy
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Wet ingredients:

  • 2 chia eggs (2 Tbsp of chia seeds, 4 Tbsp of water – mix together and let sit for 5 minutes)
  • 1 cup of plant milk (unsweetened almond)
  • 1 Tbsp agave syrup
  • 1 Tbsp olive oil

Dry ingredients:

  • 1/2 cup regular flour
  • 1/2 cup tapioca flour
  • 2 tsp of baking powder
  • pinch of salt

I start of by mixing wet ingredients together in a big bowl and then adding dry ingredients.

Let it sit for 10 minutes and then fry in coconut oil nice and crispy brown from both sides. I got 6 medium sized pancakes and served them with berries and agave syrup.


They were just perfect. Next sunday I’ll test them out on girls as well. But from boys it got maximum points.

Look how beautiful they were. This is actually a small tower of 4 pancakes here. Two pancakes were eaten too quickly:)


Smoothie with plums and raspberries

It is so easy to have health and quick breakfast with a green smoothie. My little boy knows it too very well – every morning (and several times during a day) he stands by the counter and yells “Mu – mu”. He doesn’t speak much yet but this word can word can mean only two things – a cow or a smoothie. And considering where he is standing I would put my money on the last one. So today we were out of our usual ingredients – fresh spinach (we had some but it was soggy) and dates but we replaced them with frozen spinach cubes and dried plums, which I have never used in a smoothie before. But it was so yummmmy! So naturally I had to post it!

  • 2 big bananas
  • 1 big orange
  • 2 cubes of frozen spinach
  • 1/2 cup of raspberries (or blueberries or sea-buckthorn or mixed berries)
  • 1 cup of water
  • 3 dried black plums (or dates)
  • 1 Tbsp of flaxseeds (for good fats)

Nutribullet is perfectly able to process it all into nice smoothie but if your blender is not so powerful I would recommend soaking plums (or dates), grinding flax and using fresh orange juice instead of water (and leaving orange out). I’m not a big fan of lumps in my smoothie.

And I can not NOT mention it. It is my favorite 1. December ever (ok, right after the one I got ice skates from elves – but it was 25 years ago). I got a package from my friend who paints porcelain and WOOOOOOW! I can not wait to make great food to show of these dishes. But for a sneak peak:


Raffaello pancakes (gluten free)

Pancakes are a must on sunday morning but I still can play around with ingredients. Making them gluten free didn’t work too well last time with buckwheat and oat flour mixture (felt like eating fried porridge every deem time) so it took some time to get me experimenting again in this area.

For some unknown reason I had coconut flour in my kitchen pantry so I decided to put it in good use finally. And since my friend from yoga camp this summer recommended to use tapioca flour in gluten free pastry, I tried to combine those two:

  • 1/2 cup tapioca flour
  • 1/2 cup of coconut flour
  • 1 tsp baking powder
  • 1 1/2 cup of plant milk
  • 1 Tbsp vegetable oil
  • 2 chia eggs (mix 2 Tbsp of chia seeds with 5 Tbsp of water and let it sit for 5 minutes)
  • 2 Tbsp agave syrup

First I mixed chia seeds and water in small bowl and let it thicken until it was gel-like. Then I made my dry mixture by combining flours and baking powder. And then combined everything in bigger bowl. It should be quite thick and the texture was funny – not usual pancake batter-like. It wasn’t fluid:) I didn’t have much hope left at that point. BUT they turned out really good. So yumm! We ate them with agave syrup.

This is how you eat it (and then ask for more before you are finished):

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Summery smoothie with blueberries and raspberries

Smoothies are our favourite fast meal, snack and sometimes a lunch (like today). Our current favourite has summery taste we already miss so much. Especially on those rainy and windy days like today when we can not wonder around neighbourhood digging here and there and talking to random people (baby and a dog help a lot with this).

After our morning baby swimming class, that we totally rocked, and little nap in the car (coffee for me nap for him) we desperately needed quick fix. So here is what we did:

  • 2 spotty bananas
  • 1 big handful of fresh baby spinach
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 cup of orange juice
  • 4-5 dates
  • 1 Tbsp of chia seeds
  • Water 

Everything to the blender and done. While taking pictures, my companion got a bit hungry and helped himself:)

Chickpea omelette

In my humble opinion this is THA BEST savory breakfast EVER. I have always loved regular omelettes and living without them felt kind of empty. Especially on those chilly autumn mornings you grave for something warm and savoury. 

  • 1/3 cup chickpea flour
  • 1/3 cup water
  • 1 Tbsp plant milk
  • 1 Tbsp nooch (nutritional yeast) 
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/4 tsp garlic powder
  • pinch of salt

For filling I used

  • 1 little onion
  • 1 clove of garlic
  • half of red bell pepper
  • 2-3 sun dried tomatoes

For serving I added

  • 1/2 avo
  • other half of bell pepper
  • arugula
  • vegan mayo

So this time I mixed together chickpea flour and water (equal amounts work best) and added a splash of plant milk and other ingredients. Batter shouldn’t be too thick – similar to pancake batter I would say. Then I let it sit for a while (5-10 minutes)

In between I fried filling ingredients with i tbsp of oil and removed them from a pan when onion was nice and glassy.

Then some more oil to the pan and omelette batter went on – I kept the lid on for a while letting it cook from inside but since my pan was a bit too big for this amount my omelette was quite thin and cooked rather fast throughout. I turned it around (quite like pancake) and when it was cooked I added filling on one side and folded it together.

Yumm it was. Baby boy agreed …others missed out again.

Served it with arugula, avocado and bell pepper but whatever works well I would say. Go crazy there to get some more extra goodness in. Abundance is the key.

p.s. never google chick chick. This is what game up: chick chick





Pancakes for your perfect Sunday

Sunday morning without pancakes is just another day. Pancakes are something the kids won’t let me forget and replace with something more healthy. I have tried and failed miserably. Finally I think I have found a good compromise that didn’t taste like fried porridge. They kept their form very nicely and taste was very-very good.

Dry ingredients:

  • 350g of spelt flour (or regular)
  • 50g of unrefined sugar
  • 2 tsp of baking powder
  • 1 tsp of vanilla sugar

Wet ingredients:

  • 6 dl of plant milk (I used unsweetened almond milk)
  • 2 Tbsp of apple vinegar
  • ca 20 ml of olive oil

Mix dry ingredients in one bowl and wet ones in another. Then mix everything together and let sit for 20 minutes. Then fry in hot pan with coconut oil. I served them with black-currant jam and sprinkle of palm sugar. Perfect start for this cloudy and rather cold autumn morning.


Girls (9 and 10): 10

Baby son: 10

Husband: 10