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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.

Vegan Pancake rolls image

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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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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Easy yet Delicious Vegan Chocolate Truffles: A 5-Minute Recipe

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We make chocolate truffles from a combination of cream and chocolate in the ratio of 1:1. Vegan chocolate truffles follow the same principle. However, instead of dairy milk cream, you use non-dairy milk cream. Coconut milk cream works well.

The Ingredients

  • 500g coconut cream
  • 500g dark chocolate – you can use chocolate chips or finely chopped dark chocolate bar
  • Cocoa powder to garnish
  • Brandy or your favorite liqueur (optional)

Procedure

Homemade chocolate truffles image

Using a non-stick saucepan, bring the coconut cream to boil. Pour the hot cream over the chocolate chips. Stir until well combined.

Pour the mixture in a clean tray and transfer to the freezer to chill.

Using an ice cream scope, measure equal portions of the frozen mixture and roll them into your favorite shapes using the palms of your hands.

Now, gently but quickly, roll the melting vegan chocolate truffles in cocoa powder. Place them back in the freezer to chill until they are firm enough to handle.

Your vegan chocolate truffles are now ready.

Enjoy!

Vegan Dark Chocolate 101

cocoa powder image

For this recipe, use good quality dark chocolate for a smooth, shiny finish. The cocoa powder that you use to roll the finished vegan chocolate truffles should also be of high quality. However, please remember that not all dark chocolate bars are vegan.

Commercially, chocolate bars are a mixture of cocoa powder, sugar, and milk powder. However, they make good quality dark chocolate from cocoa powder, sugar, and cocoa butter. The unsweetened dark chocolate doesn’t contain sugar, and this is what I prefer.

Lower quality chocolates, on the other hand, contain vegetable oils, artificial flavors and colors, and butterfat. These are not healthy especially if you’re mindful of your weight.

Dark chocolate is good for your heart. It has numerous health benefits, especially the unsweetened version.

How is Dark Chocolate Processed?

Dark chocolate image

After harvesting cocoa pods, they extract their beans (seeds). These cocoa beans are roasted, and they separate the shells from the cocoa nibs (the fleshy part). They then grind the nibs to a fine liquid (chocolate liquor) from which they separate the fats (cocoa butter).

The liquid undergoes further refining to produce cocoa solids and the different chocolates we eat. They also refine the cocoa shells into the cocoa powder we use in beverages and baking.

Even though dark chocolate is made without using milk, there can be traces of dairy milk because of cross-contamination. This information is clearly indicated alongside the nutritional information. As a vegan, buy chocolate products that show zero contamination. Some manufacturers such as Trader Joe’s, SunSpire, and Whole Foods’ 365 have the vegan options readily available in the stores.

The Recipe Variations

Chocolate truffles image

With vegan chocolate truffles, you can add as many flavors as you want. The secret is to maintain the cream to chocolate ratio of 1:1. You can add a dash of brandy, vanilla extract, grated cardamom, or even pureed strawberries.

If you decide to use other types of non-dairy milk, (like almond milk) make sure you add a tablespoon of vegan butter for creamy truffles.

In Conclusion

Vegan chocolate truffles are a lovely dessert on their own. However, you can serve them with accompaniments or use them as ingredients in other vegan dishes including cocktails.

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A Delicious Vegan Tuna Casserole Recipe On A Budget

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Vegan tuna casserole recipe is easy to make even for the busiest mom. I love using Fusilli in this recipe because they are tough, but you can use your favorite pasta. The key ingredients for my vegan tuna casserole recipe are tomato, tuna, and pasta. The only difference is that we are not using real tuna.

For the vegan Tuna

My key ingredient is the Heart of Palm. You can buy the processed or canned heart of palm in your local store or online. Heart of palm is the inner core (growing bud) of specific palm trees and peach palms. It is a common vegetable in vegan stores. The vegetable has a salty taste, which resembles the taste of seafood. Use it in moderation because it is high in sodium.

On the bright side, the heart of palm is very low in Cholesterol, rich in dietary fiber, and a good source of Protein. It is a good vegetable for a healthy weight loss diet. In addition, the heart of palm is rich in Vitamin C, Iron, Calcium, Folate, Zinc, and other minerals.

Ingredients

2 cans Heart of palm – diced

For the tuna marinade

  • 3-tablespoon soy sauce or tamari
  • 3-tablespoon Nori flakes
  • 1-teaspoon minced garlic
  • Freshly squeezed lemon juice (1 lemon)
  • 1 1/2 cup warm water

Mix the above ingredients well and add the resulting liquid to the diced heart of palm to marinade in an airtight jar. The longer they sit, the more intense the tuna flavor. Depending on how much tuna you want in this vegan tuna casserole recipe, you might have some leftovers. Just keep the leftovers refrigerated, and you can use them in any other recipe that calls for vegan tuna.

After an hour or so, drain the tuna and preserve the marinade. You can use it as a substitute for fish sauce.

The Tomato Sauce

Tomato sauce image

If you don’t like too much sauce, use just a little and save the rest to use with other pasta dishes especially chickpea pasta.

Ingredients

  • 1 red onion – finely diced
  • 2 cans of chopped tomatoes
  • 1-tablespoon garlic paste (you can also mince 3 cloves of fresh garlic)
  • 1-teaspoon balsamic vinegar (you can also substitute with brown sugar)
  • 1-tablespoon oregano
  • 1-teaspoon chili flakes
  • 1-tablespoon vegetable oil
  • 2-tablespoon capers
  • Salt and pepper to taste

Sweat the onions in oil under medium to high heat. Add your spices and garlic but be careful not to burn the garlic. Add your tomatoes and balsamic vinegar. The vinegar reduces the acidity in the tomatoes and adds a sweet taste. You can add brown sugar instead, but balsamic vinegar has more health benefits. Season your sauce with salt and let it simmer under low heat for 10 minutes or until thickened.

The Casserole

Fusilli pasta image

As the sauce simmers, pre-boil the pasta in salty water and drain before it cooks fully. The pasta will continue cooking in the casserole. Once the sauce thickens, add the capers and the chili flakes. Stir and add the tuna (without the marinade). Add the pre-boiled pasta and mix well.

Transfer the mixture into a casserole dish. Grate vegan cheese and garnish with tomato slices and your favorite herbs. I use basil and parsley.

Broil in your oven until the cheese melts and serve while hot.

In Conclusion

Feel free to enjoy this vegan tuna casserole recipe as a single dish or use it in salads and as a pizza topping. You can also prepare the tuna and tomato sauce in advance and use them with other vegan recipes. If you get the sauce right, your vegan tuna casserole recipe will always be perfect.

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