Recipe Wednesday: Vegan Pancakes

Lately the famous ‘THM diet’ has taken our community by storm. It’s a primarily weight loss diet, in which you separate your carbs from your fats, eat mainly carbs at one meal, then mainly fats at another. It’s also sugar free and has limited gluten.

Attracted by the sugar free idea, Mum and I looked into it. Not that we need to lose weight, but both of us have several allergies, that this ‘plan’ could accommodate.  Anyway a couple of ‘E’ meals and ‘S’ meals later, I decided that it wasn’t so much for me, I had a lot of air in my stomach, and would always be burping. Mum burps a lot when she is reacting to something, so I tried to find out what was wrong. Turns out that I might have been a bit extremist with my eating, after eating a few wheat crackers when I wasn’t mean to, my tummy stopped complaining.

Now this isn’t a THM critic report, I like many of the ideas in it, and I’m sure it works for many people, it just doesn’t work for me.

Anyway one of the things I learnt from it was how to cook without flour, by grinding up coconut flakes and rolled oats. So I began experimenting, next thing I was making almond milk and substituting constantly. We also have a Vegan staying at our place at the moment which is also stretching my cooking skills, but I’m loving it. I would never have found out how delicious cauliflower sauce is, or how scrumptious vegan pancakes are otherwise. It’s so liberating going into the kitchen and being able to make delicious vegan food without even realising it!

Vegan Pancakes

Ingredients:

• 1 cup rolled oats
• 1 cup flour (use coconut or nut flour for GF)
• 2 tsp. baking powder
• 1 tsp. guar-gum (probably optional, it basically thickens)
• 1 banana, or any amount of fruit
• cinnamon (optional)
• vanilla
• 3 tsp. sugar (or Nativa)
• 1 tsp. salt
• 1 Tbsp. margarine (optional)
• rice milk (or any nut milk, or regular milk)

Directions:
Mix dry ingredients together, then add the wet ones. This mixture is meant to be quite thick, but you may need more liquid. Cook in a pan like regular pancakes.

This recipe is pretty flexible as you can see, I mean, I added my leftover smoothie the other day and it tasted really good. Also I’ve found if you add an egg or two it makes the thinnest, fastest cooking pancakes ever. This also tastes really good with whipped coconut cream and cooked apple.  It’s also really filling, you only need three before you’re stuffed—and I don’t get full easily.

-Tiffany

(This blog post was originally posted on her blog and then Tiffany suggested I [Esther] reshare it here.)