Pancakes with Stewed Plums (V, SF)

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What do you eat on a Saturday Morning?

Pancakes.

What do you on a Sunday Morning?

Pancakes.

What do you eat at Brunch?

Pancakes.

What do you eat when it’s raining?

Pancakes.

What do you eat when the sun is shining?

Pancakes.

What do you eat as your birthday breakfast?

Pancakes.

What do you eat the day before Lent starts?

PANCAKES!

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Shrove Tuesday, otherwise known as pancake day is the best holiday ever after Christmas and my birthday. I know that my birthday is not an official holiday but I intend on changing that once I get elected as president in the year 2060.

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Pancake day. Can you imagine? A day devoted to making one of the best breakfast foods out there and eating it all together as a global community in preparation for Lent and the Easter Season- which, can I say, is a fantastic holiday too. I mean, you don’t even have to be a Christian to celebrate this day as the day before Lent where you use up ingredients like sugar, milk, and eggs so that you can fast or give up your favourite food for 40 days in remembrance of the time Jesus spent 40 days in the desert before he was crucified. You don’t have to believe any of that to celebrate this incredible day. This is a holiday for everyone to celebrate. Like Christmas! All you have to do is make yourself a batch of pancakes and enjoy the moment. How incredibly fantastic is that!

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I was so shocked when I made these pancakes. Their texture was perfect and they tasted wonderful. It was a delightfully pleasant surprise. Even my brother asked how it was possible for vegan pancakes to taste better than normal ones. I don’t know the answer to that question but I don’t care, I’m just happy it’s happening. I’ll be honest with you the reason for my shock was that there was a part of me that was expecting it not to work and for the pancakes to come out all kinds of wrong but mostly I was just hoping it would be edible. However I never thought it would be better than a normal pancake.

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As someone unfamiliar with vegan food and specific diets in general one tends to assume that food made to fit these diets won’t taste as good as the original and will be nothing close to the original because it doesn’t contain key ingredients like butter, eggs or milk. Hence, when you see something made to fit that diet your prejudice leads you to assume that the food will taste bad. This is dangerous because it’s so tremendously easy to make that assumption which, frankly, stems purely from ignorance. But it’s important to have an open mind and take the risk and experiment because if you don’t you might be missing out on some pretty tasty ish, like these pancakes.

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Vegan, Sugar free Pancakes with Stewed Plums

Ingredients
  • 1 tbsp ground linseed (flax seed)
  • 1 tbsp agave nectar*
  • 1 1/2 cup almond milk
  • 2 tsp vanilla extract
  • 2 tbsp melted coconut oil or canola oil
  • 1 cup cake/plain flour
  • 1 1/2 tsp baking powder
  • pinch of salt
stewed plums
  • 5 plums cored and chopped
  • 1 tbsp agave nectar
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • squeeze of lemon juice

 

method
  • In a small bowl mix the ground linseed with 3 tbsp water and allow to stand for about 10 minutes.
  • In a medium sized mixing bowl sift in the flour, baking powder and salt and create a well in the centre. Add the almond milk, linseed mix, vanilla extract, oil and agave and whisk well until the mixture is smooth and there are no lumps.
  • Leave to rest for about 15 min. At this point you can place the batter in the fridge until you are ready to make pancakes if you are making the batter in advance.
  • While the batter is resting make the stewed plums. In a small pot add the plums, agave, cinnamon, lemon juice and 2 tbsp water and cook over a medium heat stirring once in a while to prevent it from burning until the plums are cooked and a nice, thick sauce has formed.
  • The batter will thicken a bit when you leave it to rest so add a little more almond milk or water to thin it out when you are ready to make the pancakes.
  • To cook the pancakes, heat a non stick frying pan with a light drizzle of coconut oil over a medium heat. Add a ladle full of the batter to the pan and swirl and swivel the pan to make the batter spread and even out to be as thin as possible. Allow to cook for about 30 seconds to a minute until the sides are cooked and there are some bubbles around the pancake. Flip the pancake and cook the other side for a further 30 seconds.
  • Transfer pancake to a plate and serve with the stewed plums.

 

Notes

  • Substitute agave nectar with the same amount of white sugar or maple syrup if you don’t have any or you don’t want it to be sugar free.

 

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