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Vegan Pancakes You Can Make On The Go!

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Have you been missing pancakes ever since you went vegan? Well not anymore! Vegans can also enjoy quick breakfast pancakes made with delicious vegan ingredients. Like all the other vegan recipes, these pancakes are dairy-free, egg-free and cholesterol free. In this article, I’ll share with you my favorite vegan pancakes recipes, and you can make them on the go.

Why Vegan Pancakes?

Pancakes are my favorite breakfast addition because they are so easy to make yet filling. I use delicious and nutritious ingredients like blueberries, oats, nuts, mushrooms, and many more. I also stay healthy by avoiding gluten and dairy products. Therefore, in place of ordinary wheat flour, I use alternative binding ingredients such as gluten-free flour (you can get this from your local vegan groceries), coconut flour, and cassava flour. The latter is super nutritious. Read more about the benefits of cassava flour.

Similarly, I replace dairy milk with vegan alternatives such as oat milk and almond milk. Feel free to experiment with other dairy-free milk alternatives too. Finally, vegan pancakes don’t have to look boring. Be creative with the garnishes. A simple garnish can transform an ordinary pancake into a 5-star serving and consequently, entice your pallet or impress your guests. Let’s have a look at my top three Vegan Pancakes Recipes.

My Favorite Vegan Pancakes Recipes

Vegan Blueberry Pancakes   

This pancake is very easy to make. I replace dairy milk with milk from oats whereas Flegg (a mixture of flax meal and water) substitutes eggs. The pancakes maintain their lightness and fluffiness even when you freeze and reheat them later.

Blueberry Vegan Pancakes Image

Ingredients

  • 2 cups of gluten-free wheat flour
  • Three tablespoons of agave syrup
  • Three tablespoons of baking powder
  • One teaspoon of salt
  • Three tablespoons extra virgin olive oil
  • 2 cups oat milk (or any other dairy free milk of your choice)
  • ½ cup of blueberries (fresh or frozen) plus some extra for topping
  • 1 Flegg (a mixture of 1 tablespoon of flax meal with three tablespoons of hot water)
  • Pure maple syrup and fresh mint for garnish

Instructions

In a large bowl, sift the dry ingredients together: baking powder, flour, and salt.

In another medium bowl, mix oat milk, Flegg, agave syrup, and olive oil and whisk well. Add the wet mixture to the dry ingredients mixture and stir to make a smooth batter.

For the fluffiest and lightest pancakes, try not to over mix this batter.

Add in the blueberries and stir until combined. Heat a nonstick pan over low to medium-high heat. Cook the pancakes for 4-5 minutes on each side.

The thicker the pancakes, the longer the time required to achieve the lovely golden brown crust.

Once done, drizzle some maple syrup; add a few blueberries and fresh mint to garnish. Enjoy!

Vegan Chocolate Pancakes with Vegan Chocolate Sauce

These are light, fluffy pancakes with a rich, deep chocolate flavor. The vegan chocolate pancake is gluten-free and filled with the healthy benefits of pure chocolate.

chocolate vegan pancakes image

Ingredients

For the Vegan Chocolate Sauce

  • 1 cup vanilla almond milk
  • 1 cup maple syrup
  • 2 tablespoons dark chocolate cocoa powder

For the Vegan Chocolate Pancakes

  • ¾ cup coconut flour
  • ¼ cup dark chocolate cocoa powder
  • A pinch of salt
  • One teaspoon baking powder
  • Three tablespoons chia seeds soaked in 1 cup of water
  • ¼ cup unsweetened applesauce
  • 2 cups vanilla almond milk
  • 1 cup silk coconut milk
  • ¼ cup coconut palm sugar
  • Two teaspoons vanilla extract
  • ¼ cup carob chips
  • ¼ cup chopped cashews (for garnish)

I know I promised you sugar-free vegan pancakes. But you might be wondering why use coconut palm sugar? This is not your ordinary type of sugar. In fact, it is very popular in Thai cuisines. And as the name suggests, the sugar is derived from coconut sap. They boil the sap to dehydrate it, and the remaining solid substance is processed into sugar.

Instructions

For the vegan chocolate sauce

In a saucepan, mix the vanilla almond milk, coconut oil, and maple syrup over the stove, stirring until it simmers gently. Slowly whisk in the cocoa powder and let it simmer for three more minutes. Remove from the heat to cool.

For the vegan chocolate pancake

Mix the coconut flour, salt, coconut sugar, cocoa powder and baking powder in a large bowl.

Separately whisk together the chia seed mixture, vanilla extra, applesauce, and silk coconut milk in a small bowl.

Add the wet mixture to the dry one as you continue whisking it. Stir in the carob chips. Cover the batter with a saran wrap and refrigerate it for at least 15 minutes.

Now heat a non-stick pan over medium heat. Scoop ¼ cup of the mixture for each pancake. Cook the vegan pancakes on medium heat for 4-5 minutes on each side before flipping them.

Once done, drizzle the chocolate sauce over the vegan pancakes and finish with a sprinkle of the cashews on top. Indulge!

Vegan Scallion Pancake Rolls

With pancake rolls, there are limitless options on the veggies you can use. Depending on your preference or seasonal availability, include the mixed vegetable options that you love. For these particular pancake rolls, we shall use scallions, mushrooms, carrots and bell pepper as fillings and garnish with raspberries and blueberries.

Ingredients

  • 3 cups of cassava flour (you can use gluten-free wheat flour instead)
  • 2 cups of water (substitute with dairy-free milk if you must)
  • 2 tablespoons of olive oil
  • A pinch of salt
  • Eight Scallions – finely chopped
  • One large mushroom – finely chopped
  • Two carrots– finely chopped
  • One large bell pepper – finely chopped
  • Some raspberries and blueberries
  • Toothpicks to hold the berries in position

Instructions

Sauté the vegetables, or parboil them, or even steam them to make them tender. Add a little salt to taste. Let them cool.

Meanwhile, mix the flour with the water to form a thin pancake mix consistency (slightly denser than that of a crepe). A very thin mixture won’t hold the vegetables while cooking, while a thick one will be too cloggy.

Scope your pancakes mixture into a hot non-stick pan. Once the mixture sets, flip and quickly layer on a few of the cooked vegetables. Using a spatula, roll the pancake as you do with a Swiss roll. The pancake will be done by the time you finish spreading the vegetables and rolling them in. However, if your mixture was thick, give it a few more minutes to cook.

Garnish your vegan pancakes with either a raspberry or a blueberry, holding the fruit in the middle with a toothpick. Serve with a sauce of your choice.

In Conclusion

Whether you are in a hurry to go to work or just relaxing on a Sunday morning, these super easy vegan pancakes are a sure way to bring back the nostalgic taste of homemade pancakes. Not only are they ideal for breakfast, but also as an accompaniment to other main dishes. The pancakes are delicious and full of flavor. The non-vegans will love them too. Go on and try them today!

Rachel is a mom of two boys, a wife, and a part-time chef. By trying and testing new parenting trends she takes her motherhood to the next level! She finds that she processes things better when she writes about them, which has unleashed her passion for sharing her thoughts on life and parenting through her articles for SOLANCHA Magazine.

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5-Minute Vegan Eggnog Recipes: Tastes Better Than Traditional One

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Vegan Eggnog Image

Traditional Eggnog is high in fat because it is made with whole milk, heavy cream, and egg yolks. A significant amount of alcohol is also added. In this article, I will share with you how to make Vegan Eggnog without alcohol for the festive season. I will also include a few healthy additions and variations. This recipe serves 2.

Ingredients

  • 2 cups coconut milk – you can use any thick non-dairy milk
  • 2 tablespoons chia seeds – presoak them in a little water for 4 hours
  • 1 tablespoon maple syrup
  • 1 Banana
  • Spices – ½ teaspoon each
  • Ground cinnamon
  • Nutmeg
  • Vanilla extract
  • 1 tablespoon coconut oil (optional)
  • Ice cubes – you can also use frozen bananas instead of ice cubes.
  • A pinch of salt

Add all the ingredients in a blender and blend to a smooth consistency.

Serve immediately.

If you don’t plan on consuming the vegan eggnog immediately, blend everything in advance except the bananas. Once peeled, bananas start to oxidize. So right before serving, add the bananas and blend again.

Why Chia Seeds?

Chia seeds image

For this vegan eggnog recipe, I use soaked chia seeds because of their “eggy” like consistency. Eggnog is all about eggs and milk (with cream of course). Secondly, Chia seeds are the healthiest natural supplements we have. Research proves that chia seeds contain twice more calcium than milk, more omega 3 than fish, more antioxidants, and the list goes on. In fact, for those of us following the Ketogenic diet, chia seeds play a significant role in boosting your health.

If you manage to get chia seeds from a farmers market, they retail very cheap. But if you can’t, buy the commercially packed ones from online stores. You can use the seeds in any recipe but don’t cook them. Add them raw just before serving.

An Alternative Vegan Eggnog Recipe

If you have more people to serve, this recipe works better. You can prepare in advance and chill in the refrigerator. We will use homemade almond milk and homemade coconut cream. If you don’t have the time, just buy some from your favorite vegan store.

This recipe serves 4.

Ingredients

  • 2-cups almond milk
  • 2-cups coconut cream
  • 1 tablespoon maple syrup (whatever sweetener you like
  • Spices – ½ teaspoon each
  • Ground cinnamon
  • Nutmeg
  • Vanilla extract
  • A pinch of salt

Add all the ingredients in a blender and blend to a smooth consistency.

Serving

To serve like a barista, grind some vegan cookies or biscuits. Coat the glass with biscuit crumble and pour in the vegan eggnog. Sprinkle some of that powder and attach a cookie on the glass. Throw in two cinnamon sticks per glass and a hint of the spices you used on the serving plate. This is very important, especially when serving strangers. The hints help them identify the drink with its ingredients.

Vegan Eggnog recipe Image

The Bottom Line

For the best vegan eggnog, make your almond milk fresh at home. It is more creamy and frothy compared to store bought milk. It is easy to extract milk from fresh almonds, but you need to be patient as the nuts soak in water. If this is not your forte, buy high-quality milk. A mark of good quality vegan products is in the list of ingredients. The shorter the list, the better the quality!

Use any vegan eggnog leftovers to make cinnamon rolls or eggnog French toast.

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Vegan Pies Shouldn’t be Boring: Try This Vegan Gluten-Free Pumpkin Pie Recipe

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Vegan Gluten-Free Pumpkin Pie Recipe Image

Baking a vegan gluten-free pumpkin pie can be challenging especially if you don’t know which ingredients to use and their ratios. The key challenge with vegan pies is usually the crust. That is where all the calories and gluten rest. If you are in a rush, you can use the store bought vegan piecrusts. However, in this recipe, I will share with you the healthy version.

This recipe serves eight, but you can double the ingredients for a larger serving. And we are using a 9″ round pie tin.

To Make the Piecrust

Most piecrusts use any form of fat and flour plus a little liquid to tie it all together. Non-vegans use lard, butter, and milk. In this vegan gluten-free pumpkin pie recipe, we will use vegetable shortening, gluten-free flour, and almond milk. You can, however, substitute the milk with any non-dairy milk, and use other healthier flour options like a combination of cassava flour with oats flour.

The Ingredients

1½-cup gluten-free all-purpose flour

½ cup vegetable shortening

¼ cup almond milk

A pinch of sugar and salt to taste

The Procedure

Just like with any other piecrust, chill the vegetable shortening, bowl, spoons, rolling pin, and any other tool you will be using in the fridge a few hours before prep.

Sift in all the dry ingredients in the cold bowl.

Add the shortening and using a fork, break it down in the flour to form a crumbly texture.

Add the milk and use your hands to knead until well combined. Because our flour lacks the binding gluten, the dough will not hold or stretch for long. So you have to work with it carefully but quickly.

Let the dough rest for 15 minutes in the fridge.

Then roll it out into a circle. If you like a crisp piecrust, then roll it thin and precook before adding the pumpkin filling. If you prefer the thick, chewy piecrust, roll out thick. I prefer medium sized piecrusts because even without pre-cooking they cook fully without burning in a short time.

Transfer to the baking tin. Cut the excess pastry and firm the edges using a fork or your fingers.

Put it back in the fridge as you prepare the pumpkin filling.

To Make the Pumpkin Filling

The Ingredients

2-cups pumpkin

½-cup coconut milk

¼-cup maple syrup

1-tablespoon pumpkin pie spice – You can use the store-bought ones or make yours from scratch

A pinch of salt

The Procedure

Preheat the oven to 180 degrees Celsius (350 F)

In a blender, puree all the ingredients until they form a thick but smooth consistency

Pour this mixture into the piecrust and bake for an hour or until the vegan gluten-free pumpkin pie is well done.

The pie will be a bit delicate once you remove from the oven. Let it cool and then chill overnight to set firmly.

To Serve

pumpkin pie image

Whip up some coconut cream until it forms soft peaks. If it’s too thick, add a little coconut milk to get your desired consistency.

Pipe this cream over the vegan gluten-free pumpkin pie, Portion into eight slices and enjoy.

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Craving Some Vegan Pumpkin Spice Cookies This Season? Try This Recipe

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Vegan Pumpkin Spice Cookies Image

Vegan pumpkin spice cookies are a quick breakfast and dessert addition. They make good use of leftover pumpkins too. In this recipe, I will share with you a simple yet delicious and healthy vegan pumpkin spice cookies recipes that even your kids can make this season. I will also show you how to make healthy cookie frosting the vegan way. Let’s get started!

The Ingredients

For the Cookies

½-cup all-purpose flour – Purchase the gluten-free version

1-tablespoon corn flour

½-cup pumpkin puree

Maple syrup – ¼-cup (optional if you don’t like them too sweet)

½-cup coconut sugar

A pinch of salt

½-cup cocoa butter (you can use coconut oil or any vegetable oil you prefer)

Pumpkin spice mix (1 teaspoon of each):

For the vegan cookie frosting

½-cup organic shortening

¼-cup coconut sugar

1 tsp. vanilla extract

½ tsp. almond extract

A pinch of salt

Note

pumpkin puree image

To prepare the pumpkin puree, steam your pumpkin with its skin on until tender. Puree in a blender for silky smooth vegan pumpkin spice cookies or mush with a fork if you prefer tasting the pumpkin chunks in your cookies.

You can use the brown coconut sugar. It’s less refined and, therefore, concentrated with more minerals which makes it healthier.

The Procedure

Preheat your oven to 350 degrees F (180 C)

In a wide bowl, sift in the dry ingredients.

Make a well at the center and pour in the wet ingredients.

Mix with a wooden spoon until incorporated but avoid over-mixing. It is ok to have a few lumps.

Leave the mix in the fridge for 30 minutes or so. This allows your mixture to bind properly with the oil. Otherwise, if you bake directly, the two will separate, and you’ll end up with oily cookies.

Also note that with this recipe, the mixture might look a bit wet. Don’t worry. It will thicken once you let it sit in the fridge.

Using an ice cream scoop, portion the mixture onto a lined cookie-baking tray. You can also use a spoon to measure walnut-size batter portions and then shape into neat rounds using your hands. The spoon is rather messy that’s why I prefer using an ice cream scoop.

Bake the cookies for 15 minutes until lightly browned.

Meanwhile, to make the frosting, combine all the ingredients with a wooden spoon until the mixture is light and creamy. Feel free to use food coloring if you prefer colored frosting. Pipe the frosting on your cooled cookies and sprinkle some coconut spice mix.

Pumpkin Spice Cookie Image

You can as well add sprinkles or granulated sugar.

In Conclusion

Because of the pumpkin, these cookies will have a softer texture. If you love crunchier vegan pumpkin spice cookies, leave them in the oven for a little longer. For fluffier and spongy cookies, add a tablespoon of cream. I must mention that with pumpkin, don’t try rolling out the cookies as we do with simple cookie dough. The result will be a hard and unpleasant cookie. Scoping a softer batter works best.

Enjoy your vegan pumpkin spice cookies!

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