I’ve got a short and simple pancake recipe for you today, made completely vegan, if that’s your thing. But before I share this recipe, I’ve got exciting news! If you’ve been following me on Twitter, you’ll know that I entered Canon Australia’s SHINE competition a few weeks ago and that my entry has made it to the judge’s Top 50 Most Powerful Images list. This is huge news for me because I’ve never entered a photography competition in my life for fear that my images lack the quality and creativity to ever be considered outstanding. To have one of my photographs shortlisted is an incredibly inspiring phenomenon and I now have the courage and motivation to enter more competitions in the future!
A trickly mess of dark purples and reds sitting atop a stack of warm pancakes subtly spiced with cinnamon and nutmeg. That’s what we had for breakfast on Saturday. Just something I whipped up quickly in the hopes of keeping the winter morning chill away. Easy to make, easy to devour, 100% vegan. That’s right, no eggs or dairy required! Okay, maybe I was being a little lazy and didn’t want to soften any butter or crack any eggs, so I improvised. They still turned out incredibly fluffy and very flavoursome. That’s what I call a win-win situation.
While frying up the pancakes, I noticed that they gave off a scent most reminiscent of those crisp-on-the-outside, succulent-on-the-inside apple pies you get at McDonald’s. Pretty sure this was the doings of the spices used in the recipe plus the greasy affair of frying batter. The pancakes themselves contain zero sugar, which is good news because the berry compote is sweet enough. We sprinkled some fine vanilla sugar over the top to complete the look, but that was hardly necessary (the sugar just melted into the compote, so there was just a goopy grey mess of partially dissolved sugar all over the top of the pancakes – not so pretty).
This recipe makes only the smallest of batches – just 4 to 5 medium-sized pancakes that you can share between two people. This means you don’t have to slave over the stove for ages trying to use up gallons of batter and you get to exercise better portion control. As for James’ opinion on what he thought of these pancakes, he mentioned that they had a really impressive texture for something that didn’t follow in the footsteps of a conventional pancake recipe – “usually when you start taking ingredients away, they turn out really dense, but these were still nice and fluffy.”
Simple Fluffy Pancakes with Mixed Berry Compote
an easy breakfast recipe for vegan pancakes; yield: approx. 4-5 regular pancakes.
1 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of sea salt
2 teaspoons baking powder
1 cup non-dairy milk of choice (almond, oat, soy, etc)
2 tablespoons grapeseed oil
1 teaspoon vanilla bean paste
for the berry compote
2 cups mixed frozen berries (blueberries, raspberries, blackberries, strawberries)
1/4 cup caster sugar
1 teaspoon vanilla bean paste
Some cornstarch, optional
- To make the berry compote, add the frozen berries and sugar to a medium-sized saucepan. Stir over medium heat until the berries have completely thawed and softened. The mixture will start to become quite runny but will thicken up as it cools. If the mixture is too runny and you would like a thicker consistency, add a tablespoon or two of cornstarch to some of the liquid, whisk together, and stir this into the rest of the mixture. Remove from heat and leave compote to cool.
- To make the pancakes, combine the flour, cinnamon, nutmeg, salt and baking powder in a small bowl. Mix well, set aside.
- In a large bowl, thoroughly stir the milk, grapeseed oil and vanilla together, then add the dry ingredients and gently mix until just combined.
- Lightly grease a large frying pan and place it over medium-high heat. Once fairly hot, ladle a small amount of batter (up to half a cup) onto the middle of the pan and turn heat down to medium-low. Cook on both sides until golden brown. Repeat until all the batter is used up. You can keep the pancakes warm in a preheated oven (set to about 50°C) while you fry up the rest.
- Serve pancakes with mixed berry compote. Best eaten as soon as possible.