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
- 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
- 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:)
Oh…it was so good. I might change out all our traditional christmas foods and make only this soup. Why not – it is so warming and yummy.
I have tried few different Thai soup recipes recently and this is the one I fell in love with after first meet-up (adapted from here: http://veganmaailm.com/2015/12/28/taiparane-kookosesupp/). And it is so easy to put together. And quick. Some of the ingredients (sesame seed oil, lemongrass and curry paste) I needed to buy extra but now I have them for many more soups to come.
So (for 3-4 portions) I needed
- 1 Tbsp coconut oil
- 1 regular size onion (chopped)
- 2 cloves of garlic (minced)
- Small piece of ginger (1,5cm x 1,5cm) grated
- 1,5 Tbsp of red curry paste
- 1 Tbsp sesame seed oil
- 2 Tbsp of tamari or soy sauce
- 1/2 lime juiced
- 1 stem of lemongrass or some dried lemongrass
- 2 cans of coconut milk
- 2 handfuls of mushrooms
- 100 g of rice noodles
- 1 cup of water
- 100 g of firm tofu (cubed)
- Heat the coconut oil in a large pot over medium heat
- Add onions, garlic and ginger and saute until soft but not black (2 minutes)
- Add red curry paste, lemongrass and sesame oil (give it few more minutes)
- Add tamari, mushrooms and noodles (and any other extra you prefer – like cubed tofu, carrots, broccoli) and toss around for half minute
- Add coconut milk and water and let it simmer for 10 minutes or until everything is cooked
- Add lime juice and some salt/pepper to your taste
- Adventurous ones may add chilly at this point as well
- DONE! Eat right away and listen good music.
Again no points from kids (would not dare offer it to them – curry and ginger!) but from me and husband it got 10 points easily.
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:
Lately I have been so tired of everything that I started eating away my bad mood. Usually cup of coffee and something sweet to go with it gives short (but oh so pleasant) relief. Like a bandaid. Of course rationally everything is better then fine but rghhh…(grinds teeth). It is hard to keep up sunny mood when the real sun is so rarely seen these days.
But then I got bored with that also. All it really gave me was tummy aches and mood swings.
So I went back to the roots. And leaves. And fruit. Meaning that I have been eating more raw lately and loving it. Most days it is big smoothie and fresh fruit in the morning, some nuts and seeds with salad during lunch and some more fruit in the evening. And since we also had school break for kids which we spent it in Saaremaa with my parents I also haven’t had much chance in following recipes and photographing them. I try to do better from now on:) But on of my favorite salads has been:
Cauliflower “rice” salad with mushrooms and sweet orange dressing:
- 1 head of cauliflower (grated)
- 1 parsnip (julienned)
- 2 carrots (julienned)
- 2 red bell peppers (cut thinly)
- some mushrooms (cut thinly)
Sweet orange dressing:
- 1/4 cup Tbsp tamari
- 1/4 cup Tbsp agave
- 1/4 cup orange juice
Please use food processor for cauliflower (if you haven’t lost essential part of it like I did) but grating it was easier then I expected. I guess I lost more time looking for that missing part then actually grating the damn thing.
In this salad I also like mung bean sprouts and scallions but I didn’t have any at the moment. But yummmmo!
Others had oven cooked vegetables with the salad. And were happy with it. I didn’t dare to ask for points.
One saturday afternoon we had desparate need for chocolate but nothing sweet in tha house. Sad moment. But only a moment because I remembered that few years ago I had made a chocolate smoothie we really loved. Now I wanted to make it thicker and richer – so here you go:
Rich and creamy chocolate mousse
- 2 bananas
- 2 avocados
- 1 cup of plant milk (unsweetened almond)
- 1 Tbsp of agave syrup
- 3 Tbsp of cocoa
- orange and raspberries for serving
Everything blended smooth and creamy.
Makes two wonderfully indulgent portions or four small ones. To me the experience was similar to my favorite lava cake – same richness I love there. And so easy to make at home. And good stuff only in.
I’m afraid that for this dessert everybody gave 10 points. To get bigger portion, I even tried to convince girls that since there is avocado and cocoa, they won’t like it but they wanted to taste it anyway. And after that we had to split it between four.
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):